Ayam Chef

AYAM PANGGANG EMPING ISTIMEWA
INGREDIENTS:
2 KG CHICKEN THIGH(ABOUT 4 PCS)MARINATE CHICKEN WITH A LITTLE SALT,
2 TBLSP GARLIC PASTE,
2 TBLSP GINGER PASTE
2 TBLSP ABC SWEET SOY SAUCE OR KICAP MANIS AND
2 TBLSP LIME JUICE. MARINATE FOR ABOUT 1/2 AN HOUR.

HEAT 5 TBLSP OIL OR BUTTER ADD IN MARINATED CHICKEN COVER POD, KEEP TURNING CHICKEN EVERY 5 MINS COVER POD COOK ABOUT 15 MINS OVER MEDIUM FIRE.
INGREDIENT FOR SAMBAL:
30 NOS. DRIED CHILLIES
2 NOS. LEMON GRASS(SLICE)
2 iNCHES GALANGAL
5 NOS. GARLICS 10 NOS. SHALLOTS(BAWANG KECIL)
2 TBLSP CORIANDER SEED(KETUMBAR BIJI)
GRIND ALL ABOVE INTO PASTE
1/2 CUP COOKING OIL
1/2 CUP COOKING OATS
2 NOS.DAUN SALAM
1 NOS. DAUN KUNYIT(SHREDDED)
2/3 NOS. ASAM SKIN(ASAM KEPING)
2 TBLSP SHREDDED GULA MELAKA A LITTLR SALT AND MSG(MSG OPTIONAL)

METHODS
1. HEAT OIL, ADD IN GROUNDED ING, AND COOK UNTIL FRAGRANTS, ADD IN ASAM SKIN SUGAR, SALT,MSG, OATS AND ABOUT 1/2 CUP WATER AND COOK ABOUT 7 MINS AND LASTLY ADD IN DAUN SALAM ANDA DAUN KUNYIT.
2. COOK LIKE NASI LEMAK SAMBAL ETC...
3. ARRANGE 1/2 COOK CHICKEN IN TRAY, RUB WITH THE SAMBAL AND HEAT UP OVEN AT 200 BAKE 10 MINS TURN OVER CHICKEN AND BAKE AGAIN ABOUT 10 TO 15 MINUTE OR UNTIL COOK.

HAPPY COOKING............ THIS IS A VERY DELICIOUS CHICKEN RECIPES FROM MY KITCHEN U CAN SERVE WITH WHITE RICE OR JUZ EAT LIKE THAT AND GIVE A LITTLE SQUEEZE OF LIME JUICE TO ENHANCE THE TASTE....WALAAAAA........

Note: Halallan ye Chef Ustaz, barokallah.