Juicy Menghangatkan! Resep AYAM REBUS JAHE [Pek Cam Kee]

It's still juicy, tender, and you can still feel the chewiness. Hello! Welcome back to my channel, Devina Hermawan. Today, we'll be making a traditional Chinese restaurant-style Ginger Chicken Rebus. It's usually served with Kampung Chicken. I've shared the steamed Kampung Chicken before. Today, we'll be making a practical version to make at home. It's perfect to be served as a side dish with rice. You don't need to use other kinds of side dishes. You can also use Hainanese rice, etc. Let's dive into the ingredients. You can use Kampung Chicken, but the cooking time will be different. I'm using chicken thigh with bones. If possible, don't use the fillet as the broth will taste different. We'll need salt, stock powder, or flavor enhancer. I'm also using green onions and ginger to add aroma as we boil the chicken. For the oil, we'll use garlic, ginger, cooking oil, and sesame oil. For the seasoning, I'm using stock powder or flavor enhancer. If it's not salty enough, we'll need salt. Lastly, you can adjust the seasoning to your liking. I'm using cucumber, optional coriander leaves, and chili sauce. You can use bird's eye chili sauce, chili oil, or sliced bird's eye chili with soy sauce. First, we'll prepare the chicken. We'll use a lot of salt as we'll rinse the chicken later. Stir well. You can use whole chicken, too. The process will be the same. The cooking time will be different, though. Let it sit for 10-15 minutes so the chicken becomes firmer. It'll also make the broth cleaner and the aroma better. After 10 minutes, rinse the chicken 3-4 times until the water is clear like this. Then, heat the water, but don't boil it too much. Just simmer it like this. Also, keep an eye on the heat. We're using medium-low heat. Then, add the chicken in. Make sure it's submerged. If you're using whole chicken, you'll need more water. For the aromatics, I'm using green onions, sliced, crushed ginger, and the chicken in the broth. For the seasoning, add salt, mushroom stock powder or flavor enhancer, sugar, and white pepper. Don't close the lid while simmering. If you do, the water will boil. We don't want the water to boil so the texture of the chicken is still bouncy. Especially since this is domestic chicken, which is very tender. If you're using country chicken, you can simmer it until it boils. For domestic chicken, I like to simmer it on low heat so the meat is tender and juicy. For this type of chicken thigh, it takes about 15 to 18 minutes to simmer. You can use a timer. But if you're using whole chicken, which is about 700 to 800 grams, you'll need about 25 minutes. While we wait, let's make the ginger garlic oil. First, slice the ginger so it's easier to crush. Then, put it in a food processor or chopper or blender. We'll blend the ginger first as garlic is easier to crush. Once it looks like this, combine it with the garlic. Preheat a pan. Add the garlic and ginger that we've minced. We'll sauté it. We'll add the sesame oil later. Add salt and mushroom stock powder or flavor enhancer. We need to add the spices at the beginning so the flavor is absorbed by the garlic. If it's dry and then salted, it'll be hard to blend into the oil. Don't forget to use medium-low heat so the garlic and ginger are dry but not bitter. Garlic is sensitive to heat, so if it's too hot or burnt, it'll be bitter. Once it's a bit yellowish, you have to keep stirring. When it turns light brown like this, remove from the heat. Combine it with the sesame oil and keep stirring to even out the color. Transfer to a bowl. Once it cools down, the color will darken a bit like this. It'll be darker than before, but the color is golden brown. It's been 18 minutes. It should be done, but if you're not sure, you can check. When it's still hot, lift it up like this and poke the hardest part. It's hard to cook. Usually, you can use tongs, fork, or a knife to poke this part. The water will come out from the hole. If the water is clear, it means it's cooked. But if it's still a bit pink and bloody, it means it's not cooked. I'm adding the boiled chicken to ice water or ice cubes. This technique is usually used to make Hainanese Chicken Rice or Chinese-style boiled chicken. The purpose is to make the chicken skin chewy and not mushy. It'll taste better when you eat it. What's more important is to lock the juice in the boiled chicken. If you're boiling or steaming the chicken, the juice will evaporate when you lift it up. The skin will be dry and the color will darken. If you're steaming the chicken, the skin will be dry and the color will darken. That's not good, so it's important to lock the juice in the chicken. Just leave it for 3 minutes before you lift it up. The chicken won't cool down in the fridge. The important thing is the chicken won't be hot and the juice won't evaporate. You can cut the chicken into pieces or serve it as a whole. But I'm going to shred it. As you can see, the texture is soft. If you leave it for 2 hours or a day in a closed place, it won't dry out. It's because we soaked it in cold water. It's optional, but I'm returning the bones to the broth to make it more flavorful. For the serving, it's very simple. I'm just going to add a little bit of the broth so the chicken is a bit wet. If you want the boiled chicken with soy sauce, etc., I've shared that recipe in the Steamed Chicken video. Lastly, add some ginger oil, and it's ready to be served. The chicken is perfectly cooked. It's still juicy, tender, and bouncy. You may have heard that if the chicken is cooked at a high temperature for a long time... ...it tends to become dry or soft. The bouncy texture of the chicken is gone. So, it's important to use medium heat. Don't let it boil. After it's cooked, add KRS. So, the texture of the skin is still bouncy. In terms of flavor, what stands out is the savory chicken broth. Plus, we seasoned the broth with salt, etc. So, the meat is well-absorbed. Then, combine it with the savoriness of garlic and ginger. You can imagine the taste of the fried chicken with sesame oil. It's even more complete because it's fresh from the cucumber. If you like it, you can add coriander leaves, broth, or chili sauce. It's simple, yet delicious. Okay, then. Thank you for watching. Don't forget to recook and tag. You can also find these recipes on Instagram, TikTok, and Shorts by Devina Hermawan. Stay tuned and see you in the next video!