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Friday, December 25, 2015

Ayam Panggang Char Siu (Char Siu Chicken)


In Indonesian & English

Bahan
  • 1 Ayam kampung (± 1,3 kg)
  • 20 gr Bawang putih & 12 gr Jahe-hlskan
  • 1 sm Garam, Air, Biji wijen sangrai

Saus:
  • 2 st Minyak wijen, Sisa saus perendam
  • 3 sm Air dari loyang bekas memanggang
  • 1 st Maizena+1 sm Air-aduk
  • sejumput Lada bbk, 1 Cabai-iris (opsional)

Bahan perendam:
  • 4 sm Angciu/dry Sherry, 3 sm Madu
  • 3 st Bumbu ngohiong, 1 st Jahe bbk
  • 1 st Bawang putih bbk, 1 sm Air nipis
  • 4 sm Saus hoisin, 3 st Angkak-hlskan *
  • 3 sm Saus soya pekat
  • 1 st Kulit jeruk kering-hlskan

Cara membuat
  • Buang lemak di bagian bawah dekat lubang perut ayam. Potong ujung sayap & kaki bawah. Dng gunting dapur, potong punggung ayam, pada sisi kiri & kanan tlg punggung, kmd buang tulang punggung tsb atau simpan utk membuat kaldu dikesempatan lain.
  • Isi panci besar dng air seckpnya utk merendam ayam. Beri garam, baw. putih & jahe halus lalu masak hingga mendidih. Kecilkan suhu & biarkan mendidih selama ± 20 mnt. Masukkan ayam, masak selama ± 5 mnt. Angkat ayam dari air & keringkan. Tusuk2 kulit ayam dng ujung pisau utk melubanginya (jangan tusuk dagingnya)
  • Campur bahan perendam. Ulasi seluruh bagian badan ayam dng bhn perendam. Taruh ayam & bahan perendamnya ke dlm kantung plastik. Simpan di kulkas selama min. 8 jam sampai 2 hari.
  • Panaskan oven 200°C. Ltkkan ayam di atas rak panggang yg ditaruh di dlm loyang panggang berisi air dng posisi punggung menghdp ke atas. Panggang ayam 30 mnt. Balik posisi ayam, dada menghadap atas. Ulasi dng sisa saus perendam, panggang selama 40-45 mnt. Kecilkan suhu ke 150° C. Balik posisi ayam & ulasi lagi dng saus, panggang sampai matang (15-20 mnt).
  • Saus: Panaskan pan saus di atas api sedang. Mskkan sisa saus perendam, 3 sm air dari loyang bekas memanggang & irisan cabai. Masak sampai mendidih, beri minyak wijen, lada bbk, & campuran maizena. Aduk sampai saus mulai mengental. Sisihkan & biarkan mendingin.
  • Taburi ayam & saus dng biji wijen. Hidangkan selagi panas.
  • * Dapat diganti dng 3 sm buah Bit bubuk.


Ingredients
  • 1 whole Free-range chicken (~ 1,3 kg)
  • 20 gr Garlic & 12 gr Ginger-grind, Water
  • 1 tbsp Salt, toasted Sesame seeds

Sauce:
  • Remaining of marinate sauce
  • 2 tsp Sesame oil, pinch of ground Pepper
  • 1 tsp Cornstarch+1 tbsp Water-mix
  • 3 tbsp Drippings from roasting
  • 1 Cayenne peper-sliced (optional)

Marinate ingredients:
  • 4 tbsp Shaoxing wine/dry Sherry
  • 3 tsp 5-spice powder, 3 tbsp Honey
  • 1 tsp ground Garlic, 1 tsp ground Ginger
  • 4 tbsp Hoisin sauce, 1 tbsp Lime juice
  • 3 tsp ground Red yeast rice *
  • 1 tsp ground dried Orange peel
  • 3 tbsp Dark soy sauce


Directions
  • Remove excess fat in the lower part of chicken`s cavity. Cut wings tip & lower legs. Using a poultry shears/kitchen shears, cut through the chickens collarbone to remove the backbone. Discard the backbone or save it to make stock next time.
  • Fill your pot with enough water to parboil the chicken. Add in salt, ground garlic & ginger; bring it to a boil. Reduce the temperature to maintain a good simmer for ~ 20 min. Put in the chicken; cook for ~ 5 minutes. Remove chicken from water & pat dry. Using a sharp knife, prick holes in the chicken skin all over (don’t pierce the flesh).
  • Combine all marinate ingredients. Rub the mixture on & inside the chicken. Put the chicken & marinate sauce into a plastic bag. Set aside & keep in the fridge for at least 8 hours up to 2 days.
  • Preheat oven to 200°C (400°F). Place the chicken back-side up on a roasting rack in a watered baking pan/dish. Roast chicken for 30 minutes. Turn chicken breast-side up. Smear with the remaining sauce mixture & roast for 40-45 minutes. Reduce the temperature to 150° C (300° F). Turn back-side up again; smear with the sauce & continue roasting until done (15-20 minutes).
  • Sauce: Preheat a sauce pan over medium heat. Put in the rest of marinate ingredients, drippings from roasting & cayenne pepper. Cook until it starts to slightly bubbled; add in sesame oil, ground pepper & cornstarch mixture. Stir until the sauce thickens. Set aside & let it cool.
  • Sprinkle some sesame seeds over the chicken & sauce. Serve while the chicken still hot.
  • * Can be substitute with 3 tbsp Beet powder.

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