F-Art Colection

Crispy chicken like at KFC is loved by families all over the world, many ask us how to cook it or make it? Actually it's quite easy, with chicken and flour and onion seasoning we can make it Ground spices: 10 cloves of garlic 1 small onion 150 ml of water Chicken marinade: 1 chicken, cut into 8 - 10 pieces 4 tablespoons ground spices 8 tbsp thick coconut milk 2 tbsp rice vinegar or 1 tbsp regular vinegar 1 tbsp chicken stock powder 2 tsp salt 2 tbsp sugar ½ tbsp pepper 1 tbsp italian mixed herbs Dry flour dough: 300 gr of medium protein flour 100 gr cornstarch 2 tbsp baking powder   ½ tbsp pepper   1 tbsp salt 1 tbsp paprika powder (optional) 1 tbsp chicken stock powder Wet flour dough: 6 tablespoons of dry flour mixture 2 tablespoons ground spices 150 ml of water

Grilled chicken is a favorite menu in Asian countries, not fried, but the chicken is grilled on hot coals. But we can also use the oven to replace the coals if it's hard to start a fire. Here's how to make grilled chicken Material : 1 free-range chicken 1 sheet of turmeric leaf 250 ml of fresh coconut milk Tamarind water to taste Enough water Salt, sugar and broth powder Fine Material: 10 shallots 4 garlic 3 hazelnuts 3 cm of roasted turmeric 2 stalks of lemongrass 2 cm ginger 6 red chilies 1/2 tbsp granulated pepper How to make : Heat the oil, sauté all the fine ingredients and turmeric leaves until fragrant Add coconut milk, salt, sugar, broth powder, water and tamarind water to taste, mix well Add the chicken, cover the chicken until tender, save the gravy Grill the chicken in the toaster, back and forth while basting the remaining spices Remove and flush the gravy. Serve

Chicken Ungkep or Covering chicken is one of the processes of preparing chicken by boiling it with spices before finally frying or grilling it. Chicken Ungkep can be used as stock because it can last a long time when stored in the freezer. Material : 1 chicken, cut into several parts 3 bay leaves 2 stalks of lemongrass, geprek 2 segments of turmeric, puree 1 tbsp coriander salt to taste enough broth powder 3 candlenuts, puree 6 cloves of garlic, crushed 1 segment ginger, puree 2 galangal segments, puree enough water How to make : Arrange salam, lemongrass, coriander, salt, broth powder and all the ground spices at the bottom of the pan Enter the chicken add little by little water until it covers all the surface of the chicken Cook over low heat until it boils, remove when the water starts to shrink and the spices are perfectly absorbed