STEAM CHICKEN (AYAM TIM)

RECIPE IN ENGLISH

STEAM CHICKEN

(AYAM TIM)

TAKEN FROM:

PRIMARASA

MODIFIED BY:

WIDYA SRI RUSDIANTI

INGREDIENTS:

1 whole chicken (use free-range), cleaned  and left whole

2 tablespoon cooking oil

4 cloves of garlic, minced.

1 teaspoon sugar

½ teaspoon salt

2 tablespoons cornflour, dissolved in a little water

INGREDIENTS FOR MARINADE:

4 tablespoons shao xing wine (angciu)

4 teaspoons sesame oil

2 tablespoons of cooking oil

2 teaspoons five spices powder (ngohiong)

4 tbsp soy sauce

HOW TO MAKE:

Wash the chicken on a running water.

Rub the chicken with the marinade ingredients, the body and cavity of the chicken until all used up.

Store in the fridge for 3 hours to allow the flavours to infuse.

Heat water in a steamer until boiled.

Place the chicken in a heat resistant dish (PYREX).

Cover with aluminium foil.

Place into a steamer and steam for approx. 60 mins to make sure the chicken is cooked through.

Remove the chicken from heat and allow to cool

Separate the chicken from the liquid that comes out.

Measure the liquid that comes out of 300 ml

If less add boiled water.

Heat oil in a skillet.

Sauté garlic until golden.

Insert the chicken liquid.

Add sugar and salt, stir.

Cook until boiled

Put the starch solution.

Stir until thick, remove from heat and set aside.

Cut the chicken to taste

Put on a plate.

Pour sauce over chicken.

Serve with sauce and chopped scallions.

RESEP DALAM BAHASA INDONESIA

STEAM CHICKEN

(AYAM STEAM)

TAKEN FROM:

PRIMARASA

MODIFIED BY:

WIDYA SRI RUSDIANTI

BAHAN:

1 ekor ayam, bersihkan dan biarkan utuh

1 sendok makan minyak goreng

4 siung bawang putih, cincang.

1 sendok teh gula pasir

½ sendok teh garam

2 sendok makan tepung kanji, larutkan dalam sedikit air

BAHAN UNTUK PERENDAM (MARINATE):

4 sendok makan angciu

4 sendok teh minyak wijen

2 sendok makan minyak goreng

2 sendok teh bumbu ngohiong bubuk

4 sdm kecap asin

CARA MEMBUAT:

Cuci ayam dibawah air mengalir.

Oleskan ayam dengan bahan perendam, pada badan dan rongga ayam sampai habis.

Simpan didalam lemari es selama 3 jam agar bumbu meresap.

Panaskan air didalam kukusan hingga mendidih.

Letakkan ayam dalam pinggan tahan panas (PYREX).

Tutup dengan kertas aluminium foil.

Kukus hingga ayam matang (kurang lebih 60 menit), Angkat.

Sisihkan dan biarkan dalam keadaan dingin.

Pisahkan ayam dari cairan yang keluar.

Ukur cairan yang keluar sebanyak 300 ml

Jika kurang tambahkan air matang.

Panaskan minyak goreng dalam wajan.

Tumis bawang putih hingga kuning.

Masukkan cairan ayam.

Tambahkan gula dan garam, aduk.

Masak hingga mendidih.

Masukkan larutan tepung kanji.

Aduk hingga kental, angkat dan sisihkan.

Potong ayam sesuai selera

Letakkan diatas piring.

Tuang saus diatas ayam.

Sajikan dengan saus dan daun bawang cincang.