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Wednesday, November 21, 2012

Ayam Kung Pao (Kung Pao Chicken)


In Indonesian & English

Bahan
-  600 gr Fillet ayam-iris2, 1 Wortel-ptg2    -  1 st Lada hitam-hlskan, 2 st Ang ciu
-  ½ Paprika kuning & ½ Paprika hijau-ptg2     -  4 Baw.pth-hlskan, 1 st Kcp ikan, Minyak
-  2 Daun bawang-iris, 5 Cabai kering-ptg2   -  150 ml Kaldu ayam, 1 sm Saus soya
-  30 gr B.bombay-iris, ½ sm Air jrk nipis     -  2 sm Saus tiram, 1 sm Minyak wijen
-  50 gr Kacang mede, 150 gr Jamur kuping  -  1½ st Gula, 1½ st Maizena+sedikit air
-  3 cm Jahe-prt, 1 st Madu, 1 st Garam

Cara membuat
-   Tumis baw.pth, bombay & jahe dng minyak sampai harum. Mskkan jamur, ayam, cabai, paprika, saus2, kecap ikan, ang ciu, madu & air nipis. Bumbui dng garam, lada & gula. Masak hingga ayam berubah warna. Tuangi kaldu, mskkan wortel. Masak hingga ayam matang. Beri kacang mede, daun baw & mnyk wijen, aduk rata. Tuang larutan maizena, aduk hingga kuah mengental.

Ingredients
- 600 gr Chicken fillet-sliced, 1 tsp Honey  -  1 tsp Black pepper-grind, 1 tsp Salt
-  ½ yellow & ½ green Paprika-dice cut            -  1 tsp Fish sauce, 2 tsp Chinese rice wine
-  2 Green onions & 5 dried Chilies-cut           -  1 tbsp dark Soy sauce, Frying fat
-  30 gr Onion-sliced, ½ tbsp Lime juice         -  2 tbsp Oyster sauce, 1 tbsp Sesame oil
-  50 gr Cashew nuts, 150 gr Black fungus    -  1½ tsp Corn starch+little water
-  3 cm Ginger-grated, 1 Carrot-cut               -  150 ml Chicken broth
-  4 cloves Garlic-grind, 1½ tsp Sugar

Directions
-   Sauté the garlic, onion & ginger with oil until fragrant. Put in fungus, chicken, chilies, paprikas, sauces, wine, honey & lime juice. Season with salt, pepper & sugar. Stir until the chicken color changed; pour in the broth & add the carrot in. Simmer until the chicken cooked; put in the cashew, green onions & sesame oil. Pour in corn starch mixture; stir until the sauce becomes rather thick.

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