Garing & Lembut: Resep Ayam Kung Pao [Kualitas Restoran]
***English description is at the bottom section.***
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00:00 : intro
01:30 : persiapan bahan (prepping the ingredients)
03:53 : mulai marinasi ayam (marinating the chicken)
04:30 : potong bahan-bahan (slicing the veggies)
05:53 : membuat campuran saus (making the sauce)
06:18 : mulai memasak (start cooking)
07:39 : hidangan siap dan tahap plating (the dish is ready to plate and serve)
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[INDONESIAN]
Resep Ayam Kung Pao. Ayam Kung Pao merupakan sajian khas Tiongkok yang berbahan dasar ayam dengan citarasa pedas. Perpaduan antara daging ayam yang lembut, renyahnya kacang, dan bumbu pedas gurih khas Szechuan.
Resep Ayam Kungpao (untuk 2 porsi)
Bahan:
300 gr paha ayam fillet, potong kotak
½ sdm arak masak / jus apel
2 sdt tepung maizena
1 sdm putih telur
2 sdt kecap asin
1 sdt minyak wijen
½ sdt lada putih
10-15 cabai kering besar, gunting 1 cm
1 ruas jahe gajah (jahe besar). iris tipis
6 siung bawang putih, iris tebal
1-2 batang daun bawang besar, iris 1 cm
50 gr kacang tanah goreng
Saus:
2 sdm saus tiram
3 sdm dark soy sauce
2-3 sdm cuka beras (cuka biasa 1 sdm saja)
2 sdm gula
2 sdt tepung maizena
75 ml air kaldu ayam / air
1/2 sdt Penyedap, opsional
Langkah:
1. Masukkan arak masak, lada putih, putih telur, maizena, kecap asin, dan minyak wijen ke dalam ayam lalu aduk rata dan diamkan minimal 15 menit
2. Untuk saus, campurkan semua bahan kedalam mangkuk kemudian aduk hingga rata
3. Panaskan wajan, beri minyak yang cukup lalu tumis ayam dengan api besar hingga setengah matang lalu buang sedikit minyak jika dirasa terlalu banyak
4. Masukkan cabai kering lalu aduk dan masak hingga ayam berwarna kecokelatan kemudian masukkan jahe, daun bawang bagian putih, dan bawang putih lalu tumis sebentar
5. Masukkan campuran saus, masak hingga saus mengental kemudian tambahkan daun bawang bagian hijau dan kacang tanah goreng lalu aduk-aduk dan matikan api
6. Ayam kung pao siap disajikan
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[ENGLISH]
Crisp & Tender: Restaurant-Quality Kung Pao Chicken Recipe
Kung Pao Chicken is a spicy Chinese food with chicken as the main ingredient. The flavor is a combination of tender chicken, crunchy nuts, and Szechuan-style spicy and savory sauce.
Kung Pao Chicken Recipe (yield 2 serving)
Ingredients:
300 g chicken thigh fillet, diced
1/2 tbsp cooking wine / apple juice
2 tsp cornstarch
1 tbsp egg white
2 tsp soy sauce
1 tsp sesame oil
1/2 tsp white pepper
10-15 pc large dried chili, cut to 1cm pieces
2 cm large ginger, thinly sliced
6 clove garlic, thick slices
1-2 pc large green onions, slice to 1cm pieces
50 g fried peanuts
Sauce:
2 tbsp oyster sauce
3 tbsp dark soy sauce
2-3 tbsp rice vinegar
2 tbsp sugar
2 tsp cornstarch
75 ml chicken stock / water
MSG, opsional
Steps:
1. Combine the cooking wine, white pepper, egg white, cornstarch, soy sauce, and sesame oil with the chicken. Mix well and marinate for 15 mins.
2. For the sauce, combine all the ingredients in a bowl. Mix well.
3. Heat the pan and add quite a bit of oil. Fry the chicken on high heat until half-cooked, then remove the excess oil if necessary.
4. Add the dried chili. Cook until the chicken browns, then add the ginger, the white part of green onions, and garlic. Cook for a bit.
5. Add the sauce mix and cook until the sauce thickens. Then, add the green part of the green onions and fried peanuts. Mix well and turn the heat off.
6. Kung Pao Chicken is ready to serve.
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#ResepAyam #ResepAyamKungPao #ResepDevinaHermawan
Vegan Kung Pao Tofu | TOFU STIR FRY | GONG BAO JI DING (宫保鸡丁)
LAY HO MA everyone! This Kung pao chicken alternative recipe is so easy and so addictive, you'll want to make this every day of the week! This recipe is a vegan version of the traditional Chinese gong bao ji ding (more commonly known as kung pao chicken). Join me in this episode and learn how to make this vegan stir fry! Plus! You'll also learn the secret to how to cook stir fry like an Asian :D
Ingredients:
1/2 pound of extra firm tofu
3 pieces garlic
1 small piece ginger
2 sticks green onion
4-5 pieces dried red chilis
6-8 fresh shiitake mushrooms
2 tbsp cane sugar
1 tbsp rice vinegar
2 tbsp soy sauce
1 tsp sesame oil
1 tsp sichuan peppercorns
1/2 cup whole cashews
salt
pepper
olive oil
Directions:
1. Preheat the oven to 375F
2. Dry off some of the water from the tofu with a paper towel
3. Chop the tofu into bite sized cubes and season with salt, pepper, and a drizzle of olive oil
4. Toss the tofu to coat and bake in the oven for 20min
5. Chop the garlic and ginger finely. Chop the green onions in large pieces
6. Remove the seeds from the dried chilis and chop roughly
7. Slice the shiitakes
8. For the sauce, whisk together the cane sugar, vinegar, soy sauce, and sesame oil
9. When the tofu is done, take it out of the oven and set aside
10. Toast the sichuan peppercorns in a medium heat frying pan for about 30 sec, and the transfer to a pestle and mortar to grind
11. Heat the pan on medium high and add a drizzle of olive oil
12. Add the garlic, ginger, and green onions. Cook for a couple minutes and keep it moving!
13. Add the ground pepper, the mushrooms, tofu, and chilis. Keep the ingredients moving!
14. After cooking for about 3 min, add the sauce and turn the heat off
15. Add the cashews and serve with some rice!
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Wil's Recipes on Instagram: @mr_wilyeung
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You are watching:
How to cook rice on the stove top:
Kung Pao Chicken Recipe
Homemade Chinese chicken in a savory and spicy sauce.
Ingredients
1 lb Chicken Breast
1 Tsp Soy Sauce
1 Tbsp Corn starch
1-2 Tbsp Soy sauce
1 Tbsp Hoisin sauce
2 Tsp Chili sauce
1/4 Tsp Sugar
1 Tsp minced Garlic
1 Tsp minced Ginger
1 Bell Pepper
Dry red chilies
1/4 Cup Peanuts
Audio: Water Lily - Youtube Audio library
For business inquiries: ascookbook1@gmail.com
FTC: This video is not sponsored
POLLO KUNG PAO | Vicky Receta Facil
POLLO KUNG PAO Vicky Receta Facil ???? Super fácil e increíblemente delicioso!! ???????????? A toda tu familia le encantará!! ????????❤️❤️ De los favoritos de la Comida China! Inclúyelo en tu negocio!!! ???? ???????? Será todo un ÉXITO!!! ????????????$$$$$ Muchas gracias por sus bonitos comentarios! ???????????????? GUISADOS: POSTRES, PANES, GELATINAS, PASTELES, GALLETAS Y NIEVE: *****NUEVOS VIDEOS CADA SEMANA***** Incluye links de más recetas al final del video, en las tarjetas interactivas o en la descripción!! :) Aprende a preparar las más ricas recetas a mi estilo. ¡SUSCRÍBETE a VICKY RECETA FACIL dando clic a éste enlace: es GRATIS! :D ???????? Mil gracias!!!ツ ???????????? Y TAMBIÉN SUSCRÍBETE A @MRDAVID TUBEHD: ???????? Mil gracias!!!ツ ???????????? Suscríbete a ???? @DAVIDGAMER932:
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Kung Pao Chicken by a French Chef! | Chef Jean-Pierre
Hello There Friends, Kung Pao Chicken is an amazing Chinese dish that I just had to put my French twist on! Stir Fry dishes are always a quick and easy dinner to make for the whole family! So skip the takeout and come learn how to make Kung Pao Chicken with me! Let me know what you think in the comments below.
RECIPE LINK:
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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MONGOLIAN CHICKEN STIR FRY | MONGOLIAN CHICKEN RECIPE | CHICKEN STIR FRY
Mongolain Chicken Stir Fry | Mongolian Chicken Recipe | Chicken Stir Fry | Mongolian Chicken | Mongolian Chicken Sauce Recipe | How To Make Mongolian Chicken | Easy Mongolian Chicken Recipe
Ingredients for Mongolian Chicken Stir Fry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken - 300 gms (cut into 2 inch strips)
Marinate with:
- White Pepper powder- 3/4 tsp
- Salt- 1/2 tsp
Light soy sauce: 1 tsp
Batter/2nd Marinade:
- Egg White- 1
- Cornflour- 5 tbsp
- Oil- 1 tbsp
Mongolian Stir Fry Sauce:
- Hoisin Sauce-2 tbsp
- Dark Soy Sauce- 1 tsp
- White Vinegar-1 tsp
- Cayenne Pepper- 1 tsp
- Brown Sugar- 1.5 tbsp
- Salt-pinch
Other Ingredients:
- Ginger julienned- 1 inch (2 tbsp)
- Garlic chopped - 10 cloves (2 tsp)
- Red Chilli flakes- 1 tsp
- Spring onion whites-10
- (Cut into long stems, white +little green- cut into halves vertically)
- Spring onion greens, cut in similar length-10
- Corn slurry- 1 tbsp cornflour mixed with 4 tbsp water.
- Sesame oil- 1.5 to 2 tbsp
- Oil for deep frying
- Oil-1.5 tbsp
Preparation:
- Cut broad flattish slices from chicken breasts.
- Now marinate the chicken pieces with the white pepper powder, salt and light soy sauce as mentioned in the ingredients. Set aside for 10 mins.
- Separate the egg white from the yellow and keep in a small bowl.
- Now add the ingredients for the batter/2nd marinade, mix and set aside for around 10 mins.
- Peel and julienne the ginger and also peel and chop the garlic cloves.
- Take around 10 spring onions.
- Cut the spring onion into 2 - the white part along with 1/2 an inch green portion and the balance green.
- For the white portion, again cut these into halves vertically.
- Cut the green part in similar length.
- Keep these separately on a plate.
- Also prepare the Mongolian Stir Fry Sauce. For that, take a small bowl and add all the ingredients for the sauce. Give a mix and set aside. Give a mix once more before adding during stir frying. The brown sugar tends to settle in the bottom.
- For the Corn Slurry, add 1 tbsp of Corn flour/starch in a small bowl and add 3-4 tbsp water. Whisk it and set aside.
- Remember to whisk it again just before adding to the wok, tends to stick to the bottom.
Process:
- To deep fry the battered chicken pieces, heat oil in a pan and drop the chicken pieces. Do not stir for around 30 secs.
- Fry on medium heat for around 5-6 mins till light brown in colour . Do not crowd the pan. Remove onto a plate .
- Repeat for the balance chicken pieces in the next batch.
- Now heat a wok and add 1.5 tbsp oil.
- Now add the julienned ginger and chopped garlic.
- Give a stir and then add the red chilli flakes
- Mix and fry on high heat for around 1 min and then add the spring onion whites. Give a mix and fry on high heat for another minute.
- Now add the Mongolian sauce, 3-4 tbsp water and mix and cook it on medium heat for 1 min.
- Now add the fried chicken pieces, give a mix and stir fry for 1 min till the chicken pieces get coated with the sauce.
- Add most of the spring onion greens, mix and stir fry for 30 secs.
- Add the corn slurry and little water if required and stir fry till everything is combined (around 1 min)
- Lastly add the sesame oil, mix and stir fry.
- Garnish with the balance spring onion greens, mix and serve hot.
#mongolianchicken #chickenstirfry #mongolianchickenfry #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken #mongoliancuisine