Bahan-bahan
Brining
-
Air, disaring 1500.0 ml
-
Cuka Putih 5.0 g
-
Garam Halus 30.0 g
-
Whole spring chicken, cleaned 1000.0 g
Coated Flour for Protein
-
Serbuk Lada Putih 20.0 g
-
Serbuk Bawang Putih 50.0 g
-
Ginger powder 25.0 g
-
Serbuk Paprika 50.0 g
-
Garam Halus 100.0 g
-
Lada Hitam 10.0 g
-
Oregano 10.0 g
-
Taim 50.0 g
-
Tepung Gandum 500.0 g
-
Tepung Beras 120.0 g
-
Tepung Jagung 120.0 g
Mustard Brown Sauce
-
Air, disaring 1000.0 ml
-
Bawang Kuning, dipotong 50.0 g
-
Bawang Putih, dipotong 20.0 g
-
Minyak Sayuran 100.0 g
-
Djon mustard 100.0 g
Penyediaan
-
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.
-
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.
-
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.
-
Final Plating
- Pour over prepared ‘Mustard Brown Sauce’ or serve separately with spring chicken.