Gurih Wangi Lembut! Resep AYAM KUKUS PASUNDAN [Menu Viral]

The meat is extra tender and the flavor is well-absorbed. It's perfect for those who want to cut down on fried food. But, you can still get the flavorful taste from Indonesian cuisine. Hello! Welcome back to my channel, Devina Hermawan. Today, I'm making Steamed Chicken a la Pasundan Fried Chicken. It's perfect for those who want to cut down on fried food. But, you can still get the flavorful taste from Indonesian cuisine. A few days ago, there was a crowd of food bloggers eating at Pasundan Fried Chicken in Lembang. The service is unique and makes people curious. That's why I'm recreating it today. It's really easy and safer. I'm cooking it with a W228 stove, PSFR W900M regulator, and wind gas. It's safe and practical to cook. For the ingredients, if you've made your own Steamed Chicken at home with your own recipes... ...you can do it. The only difference is the serving. It's usually fried and steamed. I'll give you the tips later. But, if you want to cook from scratch, I'm making it with instant spices. I'm using local chicken. If you want it to be tastier, use male chicken. It'll cook faster. You can also use country chicken. It'll take longer to cook. For the spices, I'm using instant spices for Steamed Chicken. You can choose a brand that suits your taste. Since I'm using 2 chickens, I'm using 2 sachets. Optionally, I'm adding garlic, bay leaves, and lemongrass. I'll braise the water with coconut water. If you don't have coconut water, just use regular water. Add about 1 tbsp of sugar as a substitute for coconut water. For the ingredients, if you have braised chicken in the fridge, you don't need to braise it. For the steaming, we need garlic, ginger, mushroom stock powder, and tofu. Steamed tofu will make the dish extra tender. It's great to eat with Sambal Lelapa Nasi. For the Sambal, I'm making Sambal Kerasi Tomat. It's economical, so it's a bit runny. But, don't worry. The flavor will be enhanced. We need garlic, shallots, candlenuts, red chili, and bird's eye chili to adjust the spiciness. If you want it to be spicier, add more bird's eye chili. If you don't want it to be too spicy, skip the chili. I'll also add shrimp paste and tomatoes. I'm using the ones in the fridge, so I'm using cherry tomatoes. You can use regular tomatoes, too. I've provided the complete recipe in the description box. For the aromatic Sambal, we need bay leaves and kaffir lime leaves. We'll also use chicken broth, which is optional. For the chicken, I'll cut one of the chicken into six pieces. I'll separate the thigh from the breast. Then, I'll cut the thigh in half like this. If you want the breast to be whole like this, you can cut it into four pieces. But, it'll be easier to absorb the flavor as the breast meat is thick. So, I'll cut it like this. If you're using male chicken, just cut it into four pieces. Male chicken's breast meat isn't too thick, so it's okay to cut it into six pieces. It's the same with Kampung Chicken. The only difference is the cooking time. Prepare a pan and arrange the chicken. We'll pound the garlic and lemongrass. Add the garlic, lemongrass, and bay leaves in. Add the Insan Ayam Ungkep seasoning in. Add coconut water or regular water with 1 tbsp of sugar. I'm using 1L of coconut water. It's enough for two chickens. Bring it to a boil. I'm using a 2-stove W228 stove from Windgas. This stove is fully stainless, so it's non-rusty and easy to clean. It's equipped with 6 trivet feet so it's stronger to withstand the cooking load. It also has a burner cap, which produces an even blue flame and lasts for up to 5 years. To make it safer, I'm using a PSFR W900M regulator with a double-lock system and rubber seal. It's easy to install and saves gas. Don't forget to save the gas from Windgas. Once it's boiling, lower the heat and close the lid so the chicken is cooked and absorbed. Why do we cook it on low heat? First, so we can cook it longer without destroying the chicken. If we cook it longer, the flavor will be more absorbed. Plus, the chicken meat will be softer. 800 g to 1 kg of domestic chicken takes about 20 minutes to cook. It's quick to cook, but we need time to let the spices absorb. If you're using male chickens, it can take 30 to 40 minutes. If you're using domestic chickens, especially the big ones, it can take up to 1 hour to cook. As we wait for the chicken, let's make the Sambal. This Sambal is quite economical as it has a lot of yields and a bit of oil. It's perfect for today's concept, Steamed Chicken. I'm making Sambal with a bit of oil. Heat the oil first. Since we're using oil, we need to sauté it so the Sambal is more fragrant. Add the garlic, shallots, candlenuts, bird's eye chili. Slice the red chili. Next, the shrimp paste. Cook it on medium heat until the shallots are fragrant and brown. Be careful not to burn the shrimp paste, so cook it on medium heat. Then, add the tomato. If you're using a large tomato, cut it into quarters. Once the tomato is in, cook it for a bit. Next, we'll blend it. I'm using a chopper. If you're using a plastic chopper, don't put it in as soon as it's cooked. I'm afraid it won't be able to withstand the heat. Let it cool for a bit before we chop it. I'm chopping it until it looks like this. Return it to the pan and pour it in. By the way, you can adjust the texture of the Sambal. I'm making it a bit smooth. You can make it rougher, too. Next, add water, kaffir lime leaves, and bay leaves. Season with salt, sugar, and MSG. We need to cook it with water like this. The first step is to soften the chili and tomato. So, the flavors will blend together. For this type of Sambal, to make it more flavorful and complex, I like to add chicken broth. It's about 1 ladle or 100 ml. You can adjust it to your preference. If you don't have chicken broth, just add water and seasonings. If you use chicken broth like this, the flavor will be more intense. You can give it a try. The chicken is cooked and the color is yellow. It's done. Set it aside. You can store it in the fridge, fry it, or steam it... ...just like the concept of Steamed Chicken in Fasundan Fried Chicken. While we wait for it to cool, let's prepare the steaming ingredients. There's garlic. You can chop it manually with a chopper or a garlic press like this. If you don't like eating garlic, you can just slice it or crush it. So, when you eat it, just set the garlic aside. For the ginger, just slice it. If you want the chicken to be similar to Fasundan Fried Chicken, you can wing it a bit like this. Prepare a steaming container. Make sure it's heat-resistant so it doesn't break when steamed. Arrange the ingredients. I'm using tofu and chicken. Then, sprinkle some mushroom stock to bring out the flavor. Sprinkle the tofu, too. To make your steamed dish tasteless, don't use too much mushroom stock. It's so you can taste the flavor. When steamed, there's steam that makes the flavor disappear. So, you can add more mushroom stock, chicken powder, MSG, or salt. It's up to you. For the ginger, add it in, along with the garlic. Steaming in Fasundan Fried Chicken is interesting because it's done in a rice cooker. Steam for about 10 minutes so the chicken juice comes out and the garlic is cooked. The texture is different from Fasundan Fried Chicken. Don't forget to eat steamed chicken when it's still warm. The meat is extra tender and the flavor is absorbed. When we sprinkled the mushroom stock, garlic, and chicken powder, the flavor was absorbed. What I like is that it's not only the texture of the chicken, but it's also a bit wet. When I ate it with the soup and rice, it was so different from Fasundan Fried Chicken. It's perfect to eat with Sambal. It's perfect for those who like it extra sweet or sweet soy sauce. You can mix the Sambal with sweet soy sauce and dip it in Steamed Chicken. Don't forget the Steamed Tofu. It's extra tender, making the steamed dish even more complete. Okay, then. Thank you for watching. Don't forget to buy Wingus' products at online shops and offline stores. For the complete info, check Wingus' website and social media. If you recook this dish, tag me and find other short recipes on Instagram, TikTok, and Twitter. I'm Devina Hermawan. Stay tuned and see you in the next video!