Resep masakan: Resep Ayam Woku Pedas Maknyus: Khas Manado. (video)

Hello! Welcome back to my YouTube channel, Devina Hermawan. Today, I’m sharing another recipe for a chicken dish. I’m making a spicy Manadonese chicken dish, Woku Chicken. This is one of my favorite chicken dishes as it is hot with lots of spices. It’s also not fried, so it’s pretty healthy. Let’s dive in to the ingredients! First, for the chicken, I’m using one broiler and chop it into 16 pieces. I cut them into little pieces because it’ll cook and become tender faster. The spices can also be absorbed well. You can cut it into larger pieces, but it’ll take more time to absorb all the spices. Next, the spice blend. I won’t make a paste out of these but chop them with a food processor until finely minced. Next, the herbs that we’ll chop up to add some aroma. I like Woku Chicken that’s rich of spices with a lot of herbs. That’s why I’m using this many herbs because they’ll shrink when they’re cooked. I love using a lot of lemon basil so it’s fragrant. First, the spices we’ll finely mince. I’ve prepared the food processor. First, we’ve got shallots, garlic, candlenuts (optional), turmeric, ginger, bird’s eye chili, and red chili. If you want it to be spicy, use more bird’s eye chili. If you don’t, use less. Lemongrass is an important ingredient. Without it, the dish won’t be Woku Chicken. It’ll taste like regular turmeric chicken. I’m using 3 stalks of lemongrass because they’re big. If your lemongrass is small, use 4, 5, or 6 stalks. I won’t blend the lemongrass, simply slicing them so the texture won’t be rough. We do this to cut the fibers that run along the length of the lemongrass. Next, the red chili. Slice them so they can be blended uniformly with the others. Then, the bird’s eye chili. Slice the ginger to cut the fibers. The same with the turmeric. Then, add the candlenuts, garlic, and shallots. This is what it looks like after we chop up the spices. I want it to be a bit chunky, not so finely minced. You can minced the spices finely, too. It’ll still taste delicious, just a bit different in texture. First, we’ll sauté so heat the oil. Use enough oil. This has started to cook, but it’s not done yet. I’m adding the Kaffir lime leaves. I’m using quite a lot so it’s fragrant. I’m adding extra lemongrass. This time, just pounded. Make a knot. As we wait for the spices to cook, slice the tomatoes. Use 1 – 2 tomatoes. Use 1 big tomato or 2 small ones or 1.5 medium ones. Add the tomatoes in when the spices has reduced. Stir well. Add the chicken in. Before adding the water in, let the chicken cook for a bit. The chicken has been mixed well into the spices. Its temperature has risen, too. Now, let’s pour in the water. Add enough water until the chicken is submerged. Let the chicken cook until all the spices has been absorbed. Add some sugar and salt. Stock powder. And a bit of pepper. Stir well and let cook until all the spices are absorbed. As we wait for the chicken to cook, I’m preparing the herbs. We’ve got some Pandan leaves… …leeks, and lemon basil. For the Pandan leaves, some people use it and some don’t. I personally like Woku Chicken with Pandan aroma. Usually, we can eat the tip of the leaf after it’s cooked. But we can’t eat matured leaves. To add aroma, make a knot and place it in the pan. I’m slicing the tip of the leaves. We can’t eat the tip, so I’ll place the leaves as is. Massage the leaves. When it’s cooked, we’ll remove the leaves. For the leeks, I’m slicing them in 1.5 cm thickness. I won’t add these in now because leeks wilt easily. The leeks are ready. We’ll add the lemon basil at the very last along with the Key lime juice. The broth has started to reduce. Don’t forget to stir periodically so it doesn’t burn. After you reach this stage, add the leeks in. Add the leeks in first because lemon basil cooks even faster. Add the leeks in first. Stir. If you like Woku Chicken with more broth, this is enough. If you like it with a thicker sauce, let it reduce further. Look. The broth is thick and full of spices. It’s because the chicken has released some collagens. Also, the cooked tomatoes make the broth even thicker. Before adding the lemon basil, let’s taste the broth. Don’t taste when there’s still a lot of broth because it gets saltier after being reduced. Needs more sugar. If you don’t like it sweet, skip the sugar. Add a bit more salt. Now, let’s prepare the Key lime. To make it easier to squeeze, roll it like this. If you’re afraid the Chicken will be bitter after some time, substitute the Key lime with vinegar. Add in the lemon basil. Once the lemon basil wilts, turn off the heat. Lastly, add the Key lime juice. You can skip this if you don’t like tartness in the dish. I’m using the juice from one small Key lime. Stir well. Done! As you can see, the chicken is tender now. All we have to do now is to have this with warm rice. You can remove the lemongrass and Pandan leaves now. The full-of-spice Woku Chicken is done! Look at the broth. I can’t wait to have this with rice. Lots of herbs. Okay, thank you for watching. Don’t forget to subscribe, like, share, and comment on what chicken recipe you’d like to see. Okay? See you in the next video!
***English description is at the bottom section.***
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00:00 : intro
00:41 : persiapan bahan (prepping the ingredients)
03:08 : mulai memasak (start of cook)
09:06 : hidangan siap dan tahap plating (dish is ready to plate and serve)

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[INDONESIAN]
Ayam Woku merupakan masakan khas Manado, Sulawesi Utara. Ciri khas bumbu kuning pedas dan bahan-bahan aromatik seperti daun jeruk, daun kemangi, daun pandan, dan serai manambah cita rasa dan aroma yang khas. Cocok untuk jadi variasi masakan sehari-hari kamu.

Resep Ayam Woku

Bahan bumbu:
3-4 batang serai, iris
5 siung bawang putih
12 siung bawang merah
3 cm jahe, iris
5 cm kunyit, iris
4 cabai merah, iris
6 cabai rawit
2 buah kemiri

Bahan lainnya:
1 ekor ayam negeri, potong menjadi 12-14 bagian
2 batang serai, geprek
15 daun jeruk
1-2 buah tomat, iris
3 daun pandan, iris
1 lembar daun kunyit (opsional)
4-5 batang daun bawang, iris
250 gr daun kemangi
400 ml air
1 jeruk nipis (ukuran kecil)
Gula, garam, lada, penyedap / kaldu jamur sesuai selera
Minyak goreng secukupnya

Langkah:
1. Cincang halus (bertekstur) bumbu menggunakan food processor
2. Panaskan pan, masukkan minyak
3. Tumis bumbu, daun jeruk, dan serai geprek samapi matang dan benar-benar harum
4. Masukkan tomat, aduk sampai layu
5. Masukkan ayam, aduk rata
6. Tambahkan air. Bumbui dengan gula, garam, lada, dan penyedap / kaldu jamur
7. Masukkan daun pandan, masak hingga bumbu meresap dan ayam matang
8. Masukkan daun bawang, daun kemangi, dan perasan jeruk nipis. Aduk hingga semua tercampur rata
9. Ayam woku siap disajikan

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[ENGLISH]
Manadonese Food: Spicy Woku Chicken Recipe

Woku Chicken is a signature dish from Manado, North Sulawesi. The characteristic of this dish is its spicy yellow broth with aromatics, such as Kaffir lime leaves, lemon basil, Pandan leaves, and lemongrass, which give the dish its distinct flavor and aroma. This dish is great to spice up your daily diet.

Woku Chicken Recipe

Spice blend:
3-4 stalk lemongrass, sliced
5 clove garlic
12 shallots
1 inch ginger, sliced
2 inch turmeric, sliced
4 pc red chili, sliced
6 pc bird’s eye chili
2 pc candlenuts

Other ingredients:
1 whole broiler chicken, chop into 12-14 pieces
2 stalk lemongrass, pounded
15 pc Kaffir lime leaves
1 pc turmeric leaves (optional)
1-2 pc tomatoes, sliced
3 pc Pandan leaves, sliced
4-5 pc leeks, sliced
250 g lemon basil
400 ml water
1 small Key lime
Sugar, salt, pepper, flavor enhancers / mushroom stock powder, to taste
Cooking oil as needed

Steps:
1. Finely chop the spices with a food processor until the texture is a bit chunky.
2. Heat the pan and add the oil.
3. Sauté the spice blend, Kaffir lime leaves, and pounded lemongrass until cooked and fragrant.
4. Add in the tomatoes, cook until they wilt.
5. Add in the chicken. Stir.
6. Add the water. Season with sugar, salt, pepper, and flavor enhancers / mushroom stock powder.
7. Add the Pandan leaves. Cook until the broth is reduced and the chicken is done.
8. Add in the leeks, lemon basil, and lime juice. Mix well.
9. Woku Chicken is ready to serve.

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