Reheat Ayam Masak Merah - Chicken in Red Sauce

(17)

00:45 min

P R O F I L E
275
Chilled ​4°C
1 Portion
From Raw

Stage 1

Place the Chicken

  • 00:30
  • 100 %
  • 100 %

Stage 2

Pour the Sauce over the Chicken

  • 00:15
  • 100 %
  • 0 %
R E C I P E
50 g Red Onions sliced
10 g Garlic sliced
15 g Ginger sliced
5 g Galangal sliced
5 g Lemongrass sliced
15 g Tomatoes sliced
10 g Chilli dried, soaked in hot water
20 ml Oil
1 pcs Clove
1 g Cinnamon
1 pcs Cardamom
1 pcs Star Anise
1 pinch Salt
10 g Sugar
30 ml Coconut Milk
90 g Chicken Breast pregrilled
90 g Chicken Leg pregrilled
1 tbs Spring Onion Julienne
1 tbs Red Chilli Julienne
Ingredients
Mixture 1: Mix the onions and garlic together in a blender, keep aside. Mixture 2: Mix the ginger, galangal, lemongrass, tomatoes and dried chilli in a blender. Heat the oil in a pan, infuse the oil with clove, cinnamon, cardamom and star anise. Add mixture 1 and cook until fragrant, add mixture 2 and cook for 5-10 minutes, add salt and sugar. Chill the sauce for at least 1 hour. Add the coconut milk to the chilled sauce. Place the chicken on the tray.
1. Food Preparation
Reheat the chicken as per oven profile and pour the sauce over the chicken after the first step.
2. Cooking Instruction
Remove the cooked food from the tray and serve. Use the remaining ingredients for garnish.
3. Food Serving Instruction


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