ABON AYAM KAMPUNG
Bahan-bahan :
600 gr dada ayam fillet
130 gr santan kental (aku pakai 2 bungkus santan kara @65gr)
150 ml kuah kaldu ayam
1 batang sereh, geprek
1/2 sdt garam
Secukupnya air untuk merebus ayam
5 lembar daun salam
2 lembar daun jeruk
500 ml minyak sayur untuk menggoreng
Bumbu dihaluskan :
15 siung bawang merah
9 siung bawang putih
3 buah cabai merah besar, buang biji
1 sdm ketumbar, sangrai
Sejumput jinten, sangrai
1 ruas jahe
1 ruas lengkuas
1 sdm larutan asam jawa
50 gr gula merah
1 sdm gula pasir
1 sdt garam
Langkah
1. Rebus dada ayam dengan 3 lembar daun salam + sereh + 1/2 sdt garam. Rebus hingga ayam matang. Ambil dada ayam lalu tiriskan. Saring air kaldu ayam, ambil sebanyak 150ml, sisihkan.
2. Suwir2 halus dada ayam, bisa juga dagingnya di geprek dulu menggunakan geprekan daging kalau tidak punya pakai ulekan saja,geprek perlahan jgn terlalu di tekan nanti daging hancur. Setelah semua daging ayam di suwir halus, tempatkan daging ayam ke dalam loyang. Panggang daging ayam selama 5-8 menit dengan suhu 160'c (panaskan oven sebelum di gunakan). Angkat daging ayam dan keluarkan dr oven, sisihkan.
3. Siapkan wajan besar, panaskan tanpa di beri minyak. Setelah wajan panas masukkan bumbu yang sudah dihaluskan+air kaldu+santan+sisa daun salam+daun jeruk. Aduk2 hingga mendidih, lalu masukkan suwiran ayam. Aduk2 terus sampai semua bumbu terserap daging dan kering. diaduk2 terus ya moms biar ngga gosong dagingnya. Kalau sudah kering, angkat dan sisihkan.
4. Siapkan wajan baru beri minyak sayur, panaskan minyak dengan api sedang. Setelah minyak panas ambil sedikit daging ayam suwir lalu goreng hingga warnanya kuning. Goreng ayam suwir sedikit2 secara bertahap, saya 3 tahap. Tiriskan daging ayam, biarkan agak sedikit hangat lalu peras daging suwir dengan menggunakan Cetakan PEMERAS Abon hingga minyak tidak lagi keluar dr daging suwir.
Tempatkan daging ayam suwir yang sudah di peras ke dalam loyang. Tata daging agar kering merata.
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Ingredients :
600 gr fillet chicken breast
130 gr thick coconut milk (I use 2 packs of coconut milk kara @ 65gr)
150 ml chicken broth
1 lemongrass, geprek
1/2 teaspoon salt
Enough water to boil the chicken
5 bay leaves
2 pieces of orange leaf
500 ml of vegetable oil for frying
Blended spices:
15 cloves of shallot
9 cloves of garlic
3 large red chilies, seeded
1 tablespoon coriander, roasted
A pinch of cumin, roasted
1 segment of ginger
1 galangal segment
1 tbsp tamarind solution
50 grams of brown sugar
1 tablespoon sugar
1 teaspoon salt
Step
1. Boil chicken breast with 3 bay leaves + lemongrass + 1/2 teaspoon salt. Boil until chicken is cooked. Take the chicken breast then drain. Filter chicken broth water, take as much as 150ml, set aside.
2. Shredded chicken breast, can also the meat in geprek used to use meat shreds if you do not have to use just a repeat, geprek slowly do not press too much later the meat is crushed. After all the shredded chicken meat is smooth, place the chicken meat in a baking pan. Bake the chicken for 5-8 minutes at 160'C (preheat the oven before use). Remove the chicken meat and remove it from the oven, set aside.
3. Prepare a large skillet, heat it without being oiled. After the pan is hot, add the crushed spices + broth water + coconut milk + the remaining bay leaves + orange leaves. Stir until boiling, then add shredded chicken. Stir constantly until all the seasoning is absorbed by the meat and dried. keep stirring up so moms don't burn the meat. When it's dry, lift it and set it aside.
4. Prepare a new frying pan with vegetable oil, heat the oil over medium heat. After the oil is hot take a little shredded chicken meat then fry until the color is yellow. Fried shredded chicken gradually, I am 3 stages. Drain the chicken meat, leave it a little warm then squeeze the shredded meat by using the Shredded Squeezer Mold until the oil no longer comes out of the shredded meat.
Place the shredded chicken meat that has been squeezed into a baking sheet. Arrange the meat to dry it evenly
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