Resep masakan: Resep AYAM RICA-RICA KEMANGI Pedas Gurih Ala Devina Hermawan (video)

The aroma is spicy and fresh. It’s flavorful all the way inside. Hello! Welcome back to my channel, Devina Hermawan. Today, we’ll be making a spicy and savory chicken dish. It’s one of my favorite chicken dishes: Chicken Rica-Rica. It’s best enjoyed with rice. I guarantee you’ll go for seconds. I ordered all these fresh ingredients, like chicken, veggies, and chili from Segari. For the ingredients, you can use any type of chicken. I use Ayam Nanas from Sreeya that I got from Segari. The chicken is pineapple-fed so the meat is more tender. You can also use roosters, free-range, or chicken fillet. The difference is in the cooking time. For the spices, we’ll use garlic, shallots, candlenuts, ginger, turmeric, bird’s eye chili, red chili, and oil to blend. You can adjust the ratio of red chili and bird’s eye chili. More bird’s eye chili will make the dish spicier. You can use only the bird’s eye chili, if you want. It’ll taste like the real spicy Manadonese Chicken Rica-Rica. Again, that’s up to your preference. The aromatics include lemongrass, bay leaves, lime leaves, green onions, pandan leaves (optional), and lemon basil. We also need additional bird’s eye chili, but you can skip this if you don’t want it. You can add turmeric leaves to get that distinctive aroma, but you can skip it since it can be hard to find. If you use broilers or fillets which can be cooked quickly, I’ll marinate it with lime, chicken powder, salt, and pepper. If you have more time, you can marinate the chicken first. I use lime, chicken powder, and pepper. Broilers tend to cook quickly, so the meat may be tender but the flavor isn’t absorbed well. So, you can marinate it so it’s flavorful all the way inside. If you’re in a hurry, skip it as the spices will make it savory. Rest for 1 – 2 hours or less. Now, let’s prepare for the base spices. First, we’ll blend the spices until it’s really smooth. Blend candlenuts, garlic, ginger, and turmeric with oil. This is the first step. Blend until it’s really smooth. Slice the rest of the ingredients so we don’t have to blend them for long Slice the shallots, bird’s eye chili, and red curly chili. Add them into the blender and blend it in pulses until you get the desired texture. If it’s hard to blend, you can stir it or add some water. Here, I’ll pan-sear the chicken first. You can deep-fry it, too, but you can save more oil by pan-searing. Heat the pan on high heat so the chicken’s exterior is crisp and fragrant. Once it’s heated, place the chicken in skin-side down to cook the skin first. If you use fillets, pan-sear them first so the result is more fragrant compared to if you braise them directly. Once they’ve browned, flip the chicken. You can braise the chicken directly without pan-searing them first, but the color will be paler. Also, the skin texture will be chewier, especially for the thick-skinned broilers, but it’s up to your preference. In the same pan, add the blended spices in. Sauté until the oil seeps out like this. Pound the lemongrass. Add the lemongrass in with bay leaves and lime leaves. Cook further so the aroma is extracted even more. Then, add the chicken in and keep stirring for a moment. It’s very fragrant now. Then, add water and we’ll braise the chicken. Season it now so the flavor can be absorbed well, especially if you didn’t marinate the chicken. I’ll season it with salt, sugar, and chicken powder or flavor enhancer, then braise it. I don’t need too much water as broilers cook quickly. Add the pandan in now and turmeric leaf, if using. The braising time depends on the type of chicken used. Free-range chickens take longer. You can expedite it with a pressure cooker. For broilers, braising for 15 – 20 minutes is enough. Even more so since we use Ayam Nanas from Segari. Segari is an online grocery store that commits itself to the best freshness. If you get products that aren’t fresh, don’t worry. There’s something called the Segari warranty. Take a picture of the product, send it via WhatsApp, and Segari will replace it with a fresh product. But, this is a rare occurrence. Usually, everything is fresh. Even though the quality is premium with Segari warranty available, the price here is affordable. Just check it out. They have an interesting promo daily. Furthermore, Segari also have a Free Delivery program. It’s spicy and savory. I think the difference between Chicken Rica-Rica and Chicken Balado is the aromatics. You can taste the lemongrass, bay leaves, lemon basil, pandan, and lime leaves. The aroma is spicy and fresh. The chicken is tender and most importantly, It’s flavorful all the way inside. Okay, then. Thank you for watching. Check out Segari as they’re having so much promo. There’s a 50% discount for the Ayam Nanas we used. Use the promo code DEVINAXSEGARI for IDR20k discount. It’s applicable for transactions of a minimum of IDR100k. Just click the link in the description box. For more info, visit Segari’s social media. If you recook this dish, tag @devinahermawan and @devispantry on Instagram. Like, subscribe, share, and comment below. Stay tuned and see you in the next video!
Resep lengkap buka di description box ini dan geser sampai ke bawah.
**English description is at the bottom section.**

00:00 : intro
01:11 : persiapan bahan (prepping the ingredients)
02:41 : marinasi ayam (marinating the chicken)
03:18 : membuat bumbu halus (making blended spices)
04:11 : pan seared ayam (pan-searing the chicken)
04:59 : mulai memasak (start of cook)
07:19 : hidangan siap dan serving (the dish is ready to serve)

#ResepAyamRicaRica #ResepAyam #ResepDevinaHermawan

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[INDONESIAN]
Resep Ayam Rica-Rica (untuk 6-7 porsi)

Bahan:
1 kg ayam nanas / ayam kampung / ayam broiler
2 buah jeruk nipis
2 sdt garam
1 sdt kaldu ayam
½ sdt merica

Bahan bumbu halus:
8 siung bawang putih
7 siung bawang merah, potong
6 butir kemiri
2 ruas jahe
2 ruas kunyit
60 gr cabai keriting merah, potong
80 gr cabai rawit merah, potong
50 ml minyak

Bahan lainnya:
13 buah cabai rawit merah
30 gr daun kemangi
1 batang daun bawang, potong
3 lembar daun salam, opsional
2 batang serai, geprek
1 lembar daun pandan, opsional
5 lembar daun jeruk
1 sdt garam
1 – 1,5 sdm gula
1 sdt kaldu ayam

Pelengkap:
Nasi putih

Langkah:
1. Marinasi ayam dengan jeruk nipis, garam, kaldu ayam, dan merica, aduk rata kemudian tutup dengan plastik wrap, diamkan selama 1-2 jam
2. Blender kemiri, bawang putih, jahe, kunyit, dan minyak hingga halus lalu masukkan bawang merah, cabai rawit merah dan cabai keriting blender kembali
3. Panaskan sedikit minyak, masukkan ayam masak hingga sedikit kecokelatan, tiriskan
4. Tumis bumbu halus hingga wangi kemudian masukkan serai, daun salam, dan daun jeruk, aduk rata
5. Masukkan ayam, air, garam, gula, kaldu ayam, dan daun pandan, masak di api besar selama 15-20 menit
6. Masukkan cabai rawit, daun bawang, dan kemangi, aduk rata
7. Ayam rica-rica siap disajikan

Untuk dapatkan diskon ayam nanas 50% sampai tanggal 20 November 2021, klik langsung aja link ini segari.id/devinahermawan dan gunakan kode voucher DEVINAXSEGARI untuk ekstra diskon 20 ribu, min. Belanja 100 ribu sayur, buah, daging.

Jangan lupa cek Instagram @segari.id
Instagram: https://instagram.com/segari.id
Website: https://segari.id/devinahermawan

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[ENGLISH]
Chicken Rica-Rica Recipe (untuk 6-7 porsi)

Ingredients:
1 kg ayam nanas / free-range chicken / broiler
2 pc lime
2 tsp salt
1 tsp chicken powder
½ tsp pepper

Blended Spices ingredients:
8 clove garlic
7 pc shallot, sliced
6 pc candlenut
5 cm ginger
5 cm turmeric
50 g red curly chili, sliced
70 g red bird’s eye chili, sliced
50 ml oil

Other ingredients:
13 pc red bird’s eye chili
40 g lemon basil
2 pc green onion, sliced
3 pc bay leaf
2 pc lemongrass, pounded
1 pc pandan leaf, optional
5 pc lime leaf
1 tsp salt
1 – 1.5 tbsp sugar
1 tsp chicken powder

Other:
Rice

Steps:
1. Marinate the chicken with lime, salt, chicken powder, and pepper. Mix well and cover with plastic wrap. Rest for 1-2 hours.
2. Blend the candlenuts, garlic, ginger, turmeric, and oil until smooth. Add shallots, red bird’s eye chili, and curly chili. Blend again.
3. Heat some oil. Add the chicken and cook until browned. Set aside.
4. Sauté the blended spices until fragrant. Add lemongrass, bay leaves, and lime leaves. Stir.
5. Add the chicken, water, salt, sugar, chicken powder, and pandan leaves. Cook on high heat for 15-20 minutes.
6. Add bird’s eye chili, green onions, and lemon basil. Stir.
7. Chicken Rica-Rica is ready to serve.

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