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Bahan-bahan
Brining
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Air, disaring 1500.0 ml
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Cuka Putih 5.0 g
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Garam Halus 30.0 g
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Whole spring chicken, cleaned 1000.0 g
Coated Flour for Protein
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Serbuk Lada Putih 20.0 g
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Serbuk Bawang Putih 50.0 g
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Ginger powder 25.0 g
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Serbuk Paprika 50.0 g
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Garam Halus 100.0 g
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Lada Hitam 10.0 g
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Oregano 10.0 g
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Taim 50.0 g
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Tepung Gandum 500.0 g
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Tepung Beras 120.0 g
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Tepung Jagung 120.0 g
Mustard Brown Sauce
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Air, disaring 1000.0 ml
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Bawang Kuning, dipotong 50.0 g
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Bawang Putih, dipotong 20.0 g
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Minyak Sayuran 100.0 g
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Djon mustard 100.0 g
Penyediaan
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Brining
- Add water, vinegar and salt in a pot and bring to boil. Then let it cool down.
- Add in spring chicken, brine for 4 hours, drain and set aside for later use.
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Coated Flour for Protein
- Mix well all ingredients for ‘Coated Flour for Protein’.
- Coat spring chicken with the prepared flour.
- Deep-fry chicken until cooked and crispy.
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Mustard Brown Sauce
- Mix water and Knorr Demi Glace Brown Sauce Mix. Bring demi glace mixture to boil. Set aside.
- Saute yellow onion and garlic till fragrant on separate pan.
- Add in the prepared demi glace and mustard. Bring sauce to boil.
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Final Plating
- Pour over prepared ‘Mustard Brown Sauce’ or serve separately with spring chicken.
