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Wednesday, February 1, 2012

Chicken Kiev


In Indonesian & English
Bahan
Alternativ A:                                                   Bahan Utama:
-  60 ml White wine, ½ st Kecap Inggris   - 4 Fillet dada Ayam-bagi 2, 150 gr Panir
-  ½ st Paprika bbk, ¼ st Thyme                  - 85 gr Terigu, 100 gr Mentega-lembekkan
-  ¼ st Marjoram, ¼ st Rosemary                - 2 Telur+2 st Susu-kocok, 1 sm Air Jrk nipis
-   ½ Bawang bombay-cincang                         - 2 sm Peterseli cincang, Garam secukupnya
Alternativ B:                                                   - 1 Bawang putih-hlskan, Lada secukupnya
-  ½ st Baw.pth bbk, ½ st Ketumbar bbk  - Minyak Canola/Minyak goreng
-  2 st Dill, 1 sm Lokio-cincang

Cara membuat
-  Terdapat 2 alternativ cara membuat mentega berbumbu yg cocok utk Chicken Kiev:
* Alternativ A: Tumis Bombay & baw. pth halus dng 1 sm mentega dng api sedang. Mskkan wine, rosemary, thyme & marjoram. Biarkan hingga cairan tersisa ¼ nya. Mskkan air nipis & kcp inggris. Kclkan api, masak 3 mnt. Angkat dari api & dinginkan. Campur rata dng mentega, peterseli, ½ st garam & ½ st lada dng menggunakan garpu.
* Alternativ B: Aduk mentega dng peterseli, lokio, baw. putih halus, air nipis, 1 st dill, ½ st lada, ½ st garam
-  Letakkan mentega di plastik pembungkus/aluminium foil, bentuk mentega jadi spt balok panjang (± lbr 2 cm, tbl 2 cm).  Dinginkan di freezer. Bagi menjadi 8 bag. sama bsr.
-  Lapisi bagian bawah & atas ayam dng plastik lembaran. Pukul2 ayam perlahan dng palu hingga agak pipih (± ½-1 cm). Sisi2 tepi hrs lebih tipis. Lumuri ayam pada 1 sisinya saja dng garam & lada, diamkan 5 mnt.
-  Ltkkan 1 bag. mentega di tengah2 sisi ayam yg blm dibumbui, ± 7-8 cm dari salah satu ujung ayam. Lipat kedua sisi tepi (yg memanjang) kearah dlm menutup mentega. Lipat sisi yg terdkt dari mentega kmd gulung sampai keujung satunya. Semat dng tusuk gigi. (Lihat gambar setelah text resep bahasa inggris)
-  Juga terdapat 2 alternativ dari cara membuat tepung berbumbu:
* Alternativ A: Aduk rata paprika bubuk, ½ st lada & terigu.
* Alternativ B: Aduk rata ketumbar, bawang putih bubuk, 1 st dill & terigu.
-  Gulingkan tiap roll ayam di terigu, celup di telur, gulingkan di panir. Goyang2kan perlahan agar sisa panir terlepas. Simpan di kulkas 30 mnt.
-  Panaskan oven 180°C. Panaskan minyak dng api sdng di pan dalam sehingga minyak dpt merendam ayam. Goreng ayam di minyak panas sampai kuning kecoklatan semua sisi. Letakkan ayam di loyang, panggang 18-20 mnt. Keringkan di kertas penyerap minyak.

Ingredients
Alternative A:                                                Main Ingredients:
-  60 ml White wine, ½ Onion-minced        - 4 Chicken breasts Fillet-halved
-  ¼ tsp Thyme, ¼ tsp Marjoram                 - 85 gr Flour, 150 gr Bread crumbs
- ¼ tsp Rosemary, ½ tsp Paprika pwd        - 2 Egg+2 tsp Milk-beaten, 1 tbsp Lime juice
-  ½ tsp Worcestershire sauce                     - 2 tbsp chopped Parsley, Salt-Pepper to taste
Alternative B:                                                - 100 gr Butter-softened, Canola/Frying oil
- 2 tsp Dill, 1 tbsp chopped Chives           - 1 Garlic clove-grind
-  ½ tsp Coriander pwd, ½ tsp Garlic pwd

Directions
-  There are 2 alternatives on how to make the Herbs Butter that suitable for Chicken Kiev:
* A: Sauté the onion & garlic with 1 tbsp butter over medium heat. Add white wine, rosemary, thyme & marjoram. Let the juice evaporate until ¼ is left. Put in lime juice & worchestershire sauce. Reduce heat to low heat & cook for ± 3 mins. Remove from heat & let it chill. Blend it well with butter, parsley, ½ tsp salt & ½ tsp pepper with a fork.
* B: Blend the butter with parsley, chives, grinded garlic, lime juice, 1 tsp dill, ½ tsp salt & ½ tsp pepper.
-  Put the herbs butter on a piece of aluminium foil/plastic wrapper. Form the butter into long cube (± 2 cm width, 2 cm thick), set in freezer until firm. Cut the butter into 8 equal pieces.
-  Put plastic sheet under & above the chicken. Pound gently each halved chicken breast flat (± ½-1 cm thickness) with a mallet. It should be thinner on the edges. Smear 1 side of the chicken with pepper & salt, set it for 5 mins.
-  Place 1 peace of butter in the center of unseasoned side of the chicken; ± 7-8 cm from one edge of each chicken breast. Fold both sides of the length part down over the butter. Fold in the closest edge from butter & roll up the rest of the way. Secure the roll with small skewers/toothpicks (see the picture below the recipe).
-  There are also 2 alternatives on how to make the seasoned Flour:
* A: Mix together paprika powder, ½ tsp pepper & flour.
* B: Mix together coriander, garlic powder, 1 tsp dill & flour.
-  Coat well each roll in seasoned flour, dip in beaten egg-milk mixture & then roll in bread crumbs. Gently shake of excess. Set it in Refrigerator for 30 mins.
-  Preheat the oven to 180°C. Preheat also frying oil in a deep sauce pot over medium heat with enough oil to cover the rolled chicken breast. Fry the chicken in hot oil until golden brown on every side of it. Once all pieces are done, place them into baking dish & bake for 18-20 mins. Drain on a paper towel.

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