Resep Yakitori Chicken Grill

Yakitori Barbecue Chicken
By Top Barbecue Chef Stephen Raichlen
Yakitori Barbecue Chicken (literally ‘grilled chicken’) is Japan’s most popular snack – enjoyed daily at innumerable yakitori parlors, where office workers gather after work for drinks, eats, and camaraderie. Traditionally, the chicken is skewered with negi, a member of the green onion family that’s thicker than an scallion but thinner than a leek, If you can find slender young leeks, use them for the following recipe; otherwise, use chicken thighs, which the Japanese believe to be more flavourful than breast meat. For speed and convenience, use boneless breasts, my first choice here. Serve with Grilled Rice Cakes, Spicy Japanese Bean Sprout Salad, or Sesame Spinach. (All recipes that are included in The Barbecue Bible)

Special Equipment 16 short bamboo skewers, soaked for 1 hour in cold water to cover and drained, or more as needed.

Ingredients

* 2 pounds skinless, boneless chicken breasts or thighs
* 2 pounds slender young leeks (8 or 9 in all, see Notes)
* 1/2 cup of soy sauce
* 1/2 cup sake
* 1/2 cup mirin (sweet rice wine) or cream sherry
* 3 tablespoons sugar
* 3 slices fresh ginger (each ½ inch thick)
* 3 cloves garlic, smashed
* 3 scallions, both white and green parts, trimmed and coarsely chopped

* 1. Rinse the chicken breasts or thighs under cold running water, then drain and blot dry with paper towels. Cut crosswise into pieces 2 inches long and ½ inch wide and thick. Set aside while you prepare the leeks.
* 2. Cut off and discard the green parts of the leeks. Cut the white parts that remain in half lengthways as far as the roots. Rinse the leeks carefully under cold running water, then drain, cut of the roots, and cut each leek half crosswise into 2-inch pieces.
* 3. Thread the chicken pieces crosswise on the skewers, alternating with pieces of leek; you should be able to get 4 pieces of chicken on each skewer. Arrange the skewers on a platter and cover loosely with plastic wrap. Refrigerate until ready to grill, up to 6 hours.
* 4. Preheat the grill to high,
* 5. Prepare the yakitori sauce. Combine the soy sauce, saki. Mirin, sugar, ginger, garlic and scallions in a small heavy saucepan and bring to the boil over a medium heat, stirring until blended and the sugar is dissolved. Reduce the heat to low and simmer, uncovered, until the sauce is glossy and syrupy and reduced to ¾ cup, about 5 minutes. Remove from the heat and strain into a bowl (see Notes).
* 6. When ready to cook, oil the grill grate. Arrange the skewers on the hot grate and grill, turning with tongs, until the chicken is nicely browned and cooked through, 3 to 5 minutes per side (6 to 10 minutes in all). Brush the yakitori generously with the sauce at least once on each side while cooking, but not during the last 3 minutes.
* 7. Transfer the skewers to serving plates or a platter and serve immediately.

Serves 4 to 6

Notes: If young leeks are not available, this barbecue chicken recipe is just as good using 2 bunches of thick scallions. Trim off the roots and cut the white parts into 2-inch pieces; cut the scallion greens into 4-inch pieces and fold them in half.

*The sauce can be made up to 6 hours ahead. Cover and refrigerate until ready to use.

If you liked this Yakitori barbecue chicken recipe, I can thoroughly recommend The Barbecue Bible.

Resep Chicken Dumpling

Ingredients

250g chicken mince
2cm piece ginger, peeled, grated
2 garlic cloves, crushed
1 tablespoon soy sauce
2 teaspoons Chinese rice wine
1 tablespoon finely chopped fresh chives
1/2 cup finely shredded wombok (Chinese cabbage)
20 gow gee pastry wrappers
Chilli sauce or soy sauce, to serve

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Method

Using hands, combine mince, ginger, garlic, soy sauce, rice wine, chives and cabbage in a bowl.

Spoon 2 heaped teaspoons mince mixture on 1 half of each wrapper. Brush edge with cold water. Fold wrappers over to enclose filling. Pleat edges together to seal. Place dumplings on a tray lined with baking paper.

Place a large steamer lined with baking paper over a wok or large saucepan of simmering water. Cook dumplings, covered, in batches, for 4 to 5 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Serve with chilli sauce or soy sauce.

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Resep Vegetarian Mushroom Lemongrass Soup

Tom Yam Het Mangsawirat-from real thai recipes
Vegetarian Mushroom Lemongrass Soup, or Tom Yum (tom yum het mangsawirat, ต้มยำเห็ดมังสะวิรัติ) is a vegetarian version of Thailand’s most popular soup. Tom Yum is very spicy and sour, and usually served scalding hot in a hotpot with a fire underneath. There are many different variations… This one is a clear vegetarian version with mushrooms and tomato.

3 cups water
1 lemongrass stalk, cut into 4" pieces and smashed
4-6 whole (double) torn lime leaves
3 slices galangal (about 1/2 teaspoon)
1/2 cube shittake flavor knorr buillon cubes
3-20 small thai chilies, to taste
2 cups mixed mushrooms (straw mushrooms, enoki mushrooms, black mushrooms, oyster mushrooms, wood ear mushrooms, etc.)
1 tomato, cut into 8 pieces lengthwise
2 tablespoons white soy sauce
1 teaspoon white sugar
3 tablespoons lime juice
1-2 stems coriander, including roots

Directions

Add the water to a sauce pan. Crush the lemongrass and cilantro root in a stone mortar & pestle or with the butt of a knife, then add them to the water. Tear the lime leaves to release flavor, and throw them in too along with the galangal.
Turn on your heat to medium high, and bring to a boil. Boil your herbs for about 5 minutes or so, to release the flavors. The color of the water should be a light green when you’re finished.
Add the mushrooms, chilies and knorr cube. Boil for 2-3 more minutes, until mushrooms are soft.
Add the sliced tomato, and cook until soft, probably less than a minute.
Turn off the heat. Add your soy sauce, sugar, and at the very end the lime juice. Taste to make sure the flavor is right… It should be very sour & spicy. You may need to add more lime juice depending on how sour your limes are.
Transfer to a bowl and garnish with cilantro.

Note:

You don't eat the galangal, lime leaves, lemongrass or coriander root, so you may want to fish them out of the soup before you serve it to your guests. Also, lime juice loses it's sourness when boiled, which is why you add it at the very end, after turning off the heat. You should serve the soup right away. Both chicken or seafood can be substituted for mushrooms, if preferred.

If you're looking for a recipe for Tom Yum Goong - Tom Yum with Shrimp - try this recipe: tom yum goong recipe.

Resep Ayam Goreng Daun Pandan

Chicken wrapped in Pandan Leaf is a popular restaurant-style dish in Bangkok. The leaf keeps the juices of the chicken inside, so you get very soft & juicy fried chicken. This is an excellent dish to make for a party. I’ve given a large recipe here for that purpose. This recipe makes about 30 leaf-packets.


INGREDIENT
500 grams (about 1lb) chicken thigh, free-range is best
1 1/2 tablespoons chopped coriander roots
1 1/2 tablespoons garlic
3/4 teaspoon white peppercorns
1 tablespoon palm sugar (or white sugar)
1 1/2 tablespoons white soy sauce
2 teaspoons golden mountain brand soy sauce
1 tablespoon chinese cooking wine
1 tablespoon sesame oil
1 tablespoon milk (from a cow)
30 pandan leaves, cleaned well

Directions

Cut the chicken into 2″ chunks, leaving the skin on.
Smash the garlic, peppercorns & cilantro/corriander roots together in a stone mortar & pestle to make a paste.
Transfer to a bowl. Add soy sauces, palm sugar, cooking wine, sesame oil and milk. Mix well.
Add the chicken and mix well. Cover and marinate for an hour or more in the refrigerator.
Dry roast the sesame seeds in a pan on medium-low heat until browned and set aside (optional).
In a saucepan, simmer the sauce ingredients on medium-low heat until thicker, about 5 minutes.
When the chicken is finished marinating, create little ‘pandan-leaf’ packets as shown in the slideshow. Add one piece of chicken per leaf packet.
Fry the leaf packet on medium heat for about 3-4 minutes per side, until brown.
Top the sauce with the sesame seeds and serve. (Unwrap & discard leaf before eating).

Note:

Pandan leaves ('bai dteuy' in Thai) are available frozen in many Asian groceries. Thaw them and clean well before using. Do not rinse in hot water as you will lose a lot of flavor. (Frozen leaves are already less-flavorful, so you want to keep all you can get!)

Pandan essence is also available in little bottles at many Asian groceries. If your frozen pandan leaves have no fragrant smell or flavor, try adding a few drops to your marinade. The flavor of pandan should be noticeable in the finished chicken. If you use fresh leaves, you won't have this problem.

There are many different ways of folding these packets. The way shown leaves a bit of chicken exposed, so that you get a bit of crispiness. You're welcome to experiment! Do make sure you fold them tight, otherwise the juices will leak and the chicken will be dry (and your oil will pop.)

This is a more difficult (time consuming) dish. Most Thais don't make this at home — it's more of a special dish which is ordered at nicer restaurants.

Cow's milk is used in the marinade to tenderize the meat. It can be left out.

You do not eat the pandan leaf. Make sure to tell your guests to take it off before eating the chicken.

Resep Thai Lime Roast Chicken

This Thai recipe for Lime Roast Chicken is super-delicious, with crispy skin and tender meat beneath. You'll love the sweet lime flavor of this roast chicken, which makes a perfect meal to serve for any social gathering as well as for everyday meals. Add as much or as little chili as you like - the lime sauce will still taste just as sweet! Includes lots of tips on how to roast chicken, so you'll be sure to get your roast chicken just right. An easy roast chicken recipe to make - and the results are fantastic. Enjoy!


Prep Time: 10 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 40 minutes
Ingredients:

* SERVES 4 + (Depending on the size of Your Chicken)
* 1 medium (approx. 4 lbs, or 2 kg.) whole chicken (thawed if using frozen)
* LIME MARINADE/SAUCE:
* 1/2 cup lime juice
* 1/4 cup rice vinegar, OR substitute regular white or apple cider vinegar
* 1/3 cup fish sauce (available in tall bottles at Asian/Chinese food stores)
* 1/2 cup loosely packed brown sugar
* 7-8 cloves garlic, minced, OR 1 Tbsp. bottled pureed garlic
* 1-2 fresh red chilies, minced, OR 1 tsp. dried cayenne pepper (omit for a very mild lime sauce)
* To Serve:
* 3 sliced spring onions (scallions)
* optional: lime wedges

Preparation:

1. Preheat oven to 325 degrees (gas mark 3).
2. Open the cavity of the chicken and discard any inner organs (or reserve them for making chicken stock, as desired). Rinse the chicken and pat dry. Place in a deep roasting pan or casserole dish, one that has a lid high enough that it won't touch the top of the chicken.
3. Place marinade/sauce ingredients in a sauce pan and stir over medium-high heat until it reaches a light boil and sugar dissolves. Reduce to minimum, stirring occasionally for several minutes, or until the sauce thickens slightly.
4. Remove from heat. Pour 1/3 of this sauce over the chicken. Thoroughly coat the chicken with the sauce by spooning it over (you can also use your hands if the sauce has cooled enough). Cover the remaining sauce for use later.
5. Now add 1/4 cup water to the bottom of the roasting pan. Cover and place chicken in preheated oven.
6. Allow to slow roast for 1 hour, then remove from oven. Use a ladle to spoon juices from the bottom of the pan over the chicken. Return to the oven for 1 more hour.
7. Remove from oven and spoon 2-3 more Tbsp. of the lime marinade/sauce you reserved earlier over chicken. There should be adequate moisture (juices) in the bottom of the roasting pan - if not, add 1/4 cup water. Tip: the sauce may have become thick by this time (almost like syrup) - this is fine. It will "melt" when it touches the hot flesh of the chicken.
8. Uncover chicken and increase heat to 375 to 400 degrees (gas mark 5-6). Return chicken (uncovered) to roast another 45 minutes to 1 hour, or until skin has turned golden-brown and the chicken is well done (if your chicken is larger than 4 lbs, it may require a little longer). Check on it occasionally to ensure it isn't over-browning.
9. Remove from oven and allow to cool slightly. Meanwhile, using a ladle, scoop out 1/3 cup of the juices from the bottom of the roasting pan and add to the reserved lime sauce. Place over medium heat, stirring occasionally until sauce is warm.
10. Taste-test the lime sauce, adding a little more sugar, if desired, or a little more fish sauce if not salty enough. Add more fresh minced chili or cayenne pepper if more spice is desired.
11. There are several ways to serve this dish. First, you can place the whole chicken on a platter (Thanksgiving style), and either pour the sauce over, or serve it on the side (instead of gravy). OR, place chicken on a chopping board, and chop it into pieces (as shown). Place the pieces on a serving platter. Pour sauce over, then top with sliced spring onions. ENJOY!

More Chicken Roasting Tips:

* If crispy skin is more important to you than tender flesh, divide the baking time this way: 1.5 hours with lid on at 325 degrees, followed by 1 to 1.5 hours with lid off at 400 degrees.
* When roasting chicken, always check to make sure there is some liquid in the bottom of the pan (a little water can be added as needed). This will ensure a more tender roast.
* To test if chicken is done: Slip a knife into several of the thickest parts of the chicken (the drumstick, or just under the drumstick are good places). If the meat near the bone is white and the juices run clear, it is done. If you see red meat and/or red juices, the chicken still requires another 15 to 30 minutes of roasting time.