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Saturday, April 21, 2012

Ayam Kodok (Frog Chicken-Roast Deboned Chicken Stuffed with Ground Meat & Eggs)


In Indonesian & English

Bahan
-  1 Ayam utuh (1,2 kg), 1 sm Terigu  -  300 gr Daging cincang, 1½ Bombay-cincang
-  2 st Gula, 3½ st Garam, 2 st Pala   -  300 ml Kaldu, 3 sm Margarin, 4 Roti tawar
-  1 sm Madu, ½ st Kaldu bubuk        -  300 ml Susu evapor./Krim, ½ st Paprika bbk
-  4 Telur-2 direbus, 3¼ st Lada       -  5 Baw.mrh & 2 Baw.pth-iris hls & goreng
-  3 sm Kecap mns, 2 sm Mentega      -  3 sm Peterseli cincang, 1 st Lada htm btr
-  ½ kg Kentang-ptg2, 1 sm Kcp asin   -  2 Wortel & 10 gr Buncis-ptg2


Cara membuat

-   Klrkan daging+tlng ayam dari kulit (kulit tetap utuh). Cincang 450 gr dagingnya, campur dng daging cincang. Rendam roti di air, peras. Tumbuk kasar bawang mrh & pth goreng, campur dng 2 sm peterseli, kaldu bbk, 1 st gula, 2 st garam, 1 st pala, 2 telur, 1½ st lada, 200 ml susu, roti & daging. Isi adonan dibag. paha & sayap kantung kulit. Jahit bagian bwh/brutu. Isi adonan di sisi bawah, beri 1 telur rbs diantara paha. Isi adonan lagi, beri 1 tlr rbs di bag.dada. Isi adonan samp. penuh (btk spt ayam utuh). Jahit leher & bagian lain yg sobek. Tusuk2 kulit di bbrp bagian.
-   Pnskan oven 180° C. Kukus ayam 30 mnt. Campur 1 sm margarin, madu, ¼ st pala, 1 sm kcp mns, ½ st lada & paprika bubuk. Oles kulit dng campuran ini. Panggang 20 mnt. Balik posisi ayam, olesi bumbu, panggang 20-25 mnt. (Dpt jg tanpa dikukus, oles bumbu lalu panggang 1 jam). Buka jahitan benang.
-   Saus: Aduk terigu dng 100 ml susu, sisihkan. Tumis 1 bombay dng mentega. Beri kaldu, 1 st grm, kcp asin, 2 sm kcp mns, 1 st lada, ½ st pala, 1 st gula, lada htm, didihkan. Mskkan lrtan terigu, aduk hingga mengental, beri 1 sm Peterseli, aduk rata. Angkat.
-   Goreng kentang, sisihkan. Tumis ½ bombay dng 2 sm margarin, mskkan wortel, buncis, ½ st garam, ¼ st lada, ¼ st pala, aduk. Sajikan ayam dng saus, kentang goreng & sayuran.

Ingredients
-  1 Whole Chicken 1,2 kg (good skin)             -  300 gr ground Beef/Pork, 1 tbsp Flour
-  2 tsp Sugar, 3½ tsp Salt, 2 tsp Nutmeg        -  ½ kg Potatoes-cut, ½ tsp Paprika pwd
-  3¼ tsp Pepper, 1 tbsp salty Soy sauce          -  300 ml Evaporated Milk/Cream
-  4 Eggs, ½ tsp Broth pwd, 300 ml Broth         -  3 tbsp Margarine, 1½ Onions-chopped
-  3 tbsp sweet Soy sauce, 2 tbsp Butter         -  3 tbsp chopped Parsley, 4 white Breads
-  1 tbsp Honey, 1 tsp Black Peppercorns         -  2 Carrots & 10 gr Beans-cut
-  5 Shallots & 2 cloves Garlic-thinly sliced & fried

Directions
-   Remove the chicken flesh & bone from the skin (deboned the chicken-kept intact the skin-make a sac from the skin). Grind 450 gr of the chicken flesh & then mix it with ground beef/pork. Boil 2 eggs. Soak the breads in water until tender & then squeeze. Roughly grind fried shallots & garlic; combine it with 2 tbsp parsley, broth pwd, 1 tsp sugar, 2 tsp salt, 1 tsp nutmeg, 2 uncooked eggs, 1½ tsp pepper, 200 ml cream/milk, bread & ground meat. Fill the batter into thighs & wings part of the skin sac. Stitch up the rump & lower part of the chicken. Fill batter into the lower part; put 1 boiled egg between the thighs. Fill up with batter; put 1 boiled egg in the center of breast part. Fill with batter again until the sac is full (reform the chicken as it is before). Stitch up the cervical section & other part which the skin is broken; make sure the stuffing mixture will not leak out. Punch the chicken skin with a needle in several places.
-   Preheat oven to 180° C. Steam the chicken for 30 min. Mix 1 tbsp margarine, honey, ¼ tsp nutmeg, 1 tbsp sweet soy sauce, ½ tsp pepper & paprika pwd. Smear the chicken with the margarine mixture. Roast it for 20 min. Turn the chicken over, smear with the mixture, roast again for 20-25 min. (U can also just smear it with the mixture & then roast for 1 hour without have steamed). Open up all of the stitches.
-   Sauce: Mix flour with 100 ml milk/cream, set aside. Sauté 1 onion with butter. Pour in the broth; season with 1 tsp salt, soy sauce, 2 tbsp sweet soy sauce, 1 tsp pepper, ½ tsp nutmeg, 1 tsp sugar & black peppercorns. Bring it to a simmer; pour in flour mixture; whisk constantly until the sauce slightly thickened. Add 1 tbsp parsley; stir well. Remove from heat.
-   Fry the potatoes; set aside. Sauté ½ onion with 2 tbsp margarine; put in carrots, beans, ½ tsp salt, ¼ tsp pepper, ¼ tsp nutmeg; stir well. Serve the chicken with gravy, fried potatoes & vegetables.

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