NASI BOX !! AYAM PANGGANG BUMBU RUJAK 64 PORSI !

Hello friends, how are you all healthy and happy, friends, see you again on the Mbok Midut channel, now I'm cooking Rojak grilled chicken. Friends, I cooked this chicken in the form of making a rice box, 64 rice boxes. We will follow how to make Rojak grilled chicken a la Mbok Midut. Welcome to follow. The ingredients I used to make Rojak grilled chicken today are This is 64 pieces of chicken or the same as 8 chickens or about 12 kg of chicken, so per chicken is more than 1 kg, 1.2-1.3 kg per chicken. Then the seasoning is 500 g of red chili, 100 g of shallots, 100 g of candlenuts. If you want it to be very spicy, you can reverse the composition, you can reverse it with 500 g of red chilies, 100 g of red chilies, or all red chilies if you want it to be spicy. Then this is 200 g of shallots and 200 g of garlic. Now we will grind these ingredients, in addition to the ingredients for which we grind, there are other ingredients, I use 100 g of tamarind or tamarind or black tamarind. Immediately we grind the candlenuts, shallots, garlic, I add 250 ml or 1 glass of water to make it smoother. I use a magic chopper MITOSIBA CH200, because the knife is layered, so it is easy to destroy the hard material. We don't grind the tamarind, we add lemon juice. After the ground spices are mixed with salt, shrimp paste, and lemon juice, we pour it, then we add the tamarind. If the tamarind is not seeded, it is also ground, but because the tamarind has seeds, we do not grind it. Then we add a lot of bay leaves and galangal. I only add 500 ml of water, because later the chicken will release its own broth. Then I add 500 g of brown sugar. While stirring, we mix the spices. We will arrange the broken parts on top. Then we put the chest and legs below. I still stir it so that the spices are evenly distributed. While stirring, I turn on the stove. I turned it on over low heat at first. Then don't forget to pour it at the bottom so that the water will circulate. Like this, we can put wood or something at the bottom. While I arrange it, I will arrange the hard part at the bottom or the broken part at the top. The shape is like this, friends. The middle part is the broth water. So we can pour it all over the surface of the chicken so that the spices are evenly absorbed. This technique also prevents burning. After that, we close it because the container is very large and there is no lid. For the lid, I use banana leaves. I circle it all. I cover the ends so that it is tight. We cook for 1.5 hours. We cook on medium heat at first. If there is a lot of broth, you can increase the heat. 1.5 hours later, it looks like this. So it's almost cooked. The spices are absorbed. Later, the bones can also be removed. The bones are removed, aka the meat will be very tender. While we pour it so that the spices are absorbed. So that the taste is even. The final result is like this, friends. After it cools down, we will bake it so that it doesn't break. Now we bake the chicken. I bake it with a thin bread crust. This is an alternative. Or we can also use another kind of baking. For the spices that are absorbed. I take it from the broth. The chicken we cooked earlier. We pour it over the chicken. We bake the chicken so that the spices are absorbed. Because in the cooking process that we can't go back and forth. Not all spices can be absorbed by all parts of the chicken. By pouring it like this, the taste of the baked chicken will be better. The taste can be even. Like this. The result is like this. After we bake. Don't forget to give a little oil when baking so that it shines like this. This is sambal that I made from the remaining broth and chicken seasoning. I add 250 ml of cooking oil. And 100 grams of sliced bird's eye chili. So that the taste is more intense. Then I will add 7 tablespoons of sweet soy sauce. 1 tablespoon of broth powder. 1 tablespoon of pepper powder. And 1 lemon. We take the water. We squeeze and stir. Until the color is blacker. And the oil is separated. So that it is not easy to be stale. We stir until even. Don't forget to taste. I add 1 tablespoon of broth powder. We stir. We keep cooking. So this is the sambal from the remaining chicken seasoning. We cook until it's done. Don't forget to taste. That's how to make Rojak chicken seasoning and practical sambal Alam Bok Midut. I hope you like it. See you again in another Nusantara culinary recipe. Greetings Nusantara culinary.