**English description is at the bottom section.**
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00:00 : intro
01:24 : persiapan bahan (prepping the ingredients)
02:48 : marinasi ayam (marinating the chicken)
03:47 : membuat saus nanban (making the Nanban Sauce)
04:25 : membuat saus tartar (making the Tartar Sauce)
05:10 : iris kol (slicing the cabbage)
05:23 : lapisi ayam dengan tepung kering dan basah (coating the chicken with dry coat and wet batter)
07:02 : goreng ayam (frying the chicken)
08:14 : hidangan siap dan serving (the dish is ready to serve)
#ResepChickenNanban #ResepRiceBowl #ResepDevinaHermawan
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[INDONESIAN]
Resep Chicken Nanban (untuk 6 porsi)
Bahan marinasi:
1 kg paha ayam fillet dengan kulit
3 siung bawang putih halus
2 cm jahe + 1 sdm air, saring
2 sdm kecap asin
2 sdt kaldu ayam
1 butir telur
2 sdm Lily Tepung Bumbu Serbaguna
½ sdm gula
¼ sdt lada putih
Tepung pelapis:
200 gr Lily Tepung Bumbu Serbaguna (tepung kering)
200 gr Lily Tepung Bumbu Serbaguna (tepung basah)
200 ml air
Saus nanban:
4 sdm kecap asin
3 sdm mirin atau 2 sdm jus apel
3 sdm gula palem
1 ½ sdm cuka beras atau 1 sdm cuka meja
2 sdm katsuobushi (bonito flakes, opsional
½ sdm wakame kering, opsional
150 ml air
2 iris jahe
Japanese tartar:
3 butir telur (rebus 8 menit), potong
8 sdm mayones
2 sdt cuka beras atau 1 sdt cuka meja
2 sdt madu / kental manis / gula
1 sdt dashi bubuk / kaldu bubuk
¼ sdt lada putih
1 batang daun bawang kecil, cincang halus
Lainnya:
Kol, iris, rendam air es
Nasi
Langkah:
1. Marinasi ayam dengan bawang putih, air jahe, kecap asin, kaldu ayam, dan telur, aduk
2. Tambahkan gula dan Lily Tepung Bumbu Serbaguna, aduk, tutup dengan plastic wrap, diamkan minimal satu jam
3. Untuk saus, panaskan wajan, masukkan kecap asin, gula palem, cuka, mirin, air, wakame, masak hingga mendidih, lalu tambahkan katsuobushi dan jahe, masak sebentar, saring dan pindahkan ke mangkuk
4. Untuk tartar, campurkan telur rebus, daun bawang, madu, cuka, dashi, mayones, dan lada putih, aduk rata
5. Untuk tepung basah, campurkan Lily Tepung Bumbu Serbaguna dengan air, aduk rata
6. Masukkan ayam ke dalam tepung kering kemudian tepung basah
7. Panaskan minyak, goreng ayam hingga kuning keemasan, tiriskan
8. Chicken nanban siap disajikan
Jangan lupa cek Instagram @LILYFOOD.ID
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[ENGLISH]
Chicken Nanban Recipe (yield 6 servings)
Marinating ingredients:
1 kg chicken thigh fillet, skin-on
3 clove garlic, minced
2 cm ginger + 1 tbsp water, strained
2 tbsp soy sauce
2 tsp chicken powder
1 pc egg
2 tbsp Lily Seasoned Flour
½ tbsp sugar
¼ tsp white pepper
Coating:
200 g Lily Seasoned Flour (dry coat)
200 g Lily Seasoned Flour (wet batter)
200 ml water
Nanban Sauce:
4 tbsp soy sauce
3 tbsp mirin 2 tbsp apple juice
3 tbsp palm sugar
1.5 tbsp rice wine vinegar or 1 tbsp white vinegar
2 tbsp katsuobushi (bonito flakes, optional)
½ tbsp dried wakame, optional
150 ml water
2 slice ginger
Japanese Tartar Sauce:
3 pc egg (boiled for 8 minutes), sliced
8 tbsp mayonnaise
1.5 tbsp rice wine vinegar or 1 tbsp white vinegar
2 tsp honey / condensed milk / sugar
1 tsp dashi powder / stock powder
¼ tsp white pepper
1 pc green onion, small, finely chopped
Others:
Cabbage, sliced, soaked in cold water
Rice
Steps:
1. Marinate the chicken with garlic, ginger liquid, soy sauce, chicken powder, and egg.
2. Add sugar and Lily Seasoned flour. Stir and cover with plastic wrap. Marinate for at least 1 hour.
3. For the sauce, heat the pan and add soy sauce, palm sugar, vinegar, mirin, water, and wakame. Bring to a boil and add katsuobushi and ginger. Cook for a moment, strain, and transfer to a bowl.
4. For the Tartar Sauce, mix the boiled eggs, green onions, honey, vinegar, dashi, mayonnaise, and white pepper.
5. For the wet batter, mix the Lily Seasoned Flour with water. Mix well.
6. Coat the chicken with the dry coat, then dip it into the wet batter.
7. Heat the oil and fry the chicken until golden brown. Drain the oil.
8. Chicken Nanban is ready to serve.
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