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Monday, November 19, 2012

Ayam Panggang Bumbu Ngohiong (Five-Spice Roasted Chicken)


In Indonesian & English

Bahan
3 paha Ayam berklt-ptg 2 & kerat2         -  1 sm Kecap asin, 2 sm Bumbu ngohiong
1 sm Air jrk nipis, 3 Baw.pth-hlskan       -  1 sm Saus tiram, 1 sm Kcp inggris
½ Baw.bombay-cacah, 4 cm Jahe-prt      -  1 sm Garam, 1 st Lada, 2 sm Madu
2 sm Minyak wijen, 2 sm Margarin            -  500 ml Air, 1 st Gula

Cara membuat
-   Lumuri ayam dng bahan2 kecuali air, minyak wijen, margarin & bombay. Diamkan 30 menit.
-   Mskkan bombay & ayam ke air, ungkep dng api kecil sampai air tinggal setengahnya. Beri minyak wijen & margarin. Masak hingga tercampur rata & air mengering.
-   Oles ayam dng sisa bumbu kmd bakar/panggang ayam di oven bersuhu 180°C, balik ayam, olesi lagi dng sisa bumbu, panggang bbrp mnt. Angkat ayam & ulasi madu.

Ingredients
3 Chicken thighs, skin on-cut into 2            -  2 tbsp Chinese 5 spice, 500 ml Water
1 tbsp Lime juice, 3 cloves Garlic-grind      -  1 tbsp Worchestershire sauce
½ Onion-chopped, 4 cm Ginger-grated         -  1 tbsp Salt, 1 tsp Pepper, 2 tbsp Honey
2 tbsp Sesame oil, 2 tbsp Margarine            -  1 tbsp Oyster sauce
1 tsp Sugar, 1 tbsp Salty soy sauce

Directions
-   Make few slashes in the chicken meat. Mix all ingredients with the exception of water, sesame oil, margarine & onion. Rub the chicken with this mixture. Let it stand for 30 min.
-   Put the onion & chicken (inc.the marinate sauce) into the water. Parboil the chicken until only half of the liquid left. Put in the sesame oil & margarine. Cook on low heat until the liquid almost dry.
-   Smear the chicken with the rest of the liquid. Grill/Roast the chicken in the oven 180°C. Turn the chicken over, smear again with the liquid. Roast again for a few mins. Remove the chicken & smear them with honey.

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