Source : Endang JTT via @nirmawidi
Ingredients:
• 1 whole Kampong
Chicken
• 500 gr chicken mince
from the deboned chicken meat
• 4 no steamed egg,
remove shells
• 300 gr beef mince ( I change to prawn )
• 6 slices bread loaf ( I omit this )
• 200 ml fresh milk ( I omit this )
• 2 no eggs, lightly
whisk
Seasoning:
• 1-1/2 tsp pepper
powder
• 1/2 nutmeg
• 8 cloves of garlic
• 8 cloves of shallot
Other seasoning:
• 2 tbsp light soya
sauce
• 1 tbsp oyster sauce
• 1-1/2 tsp chicken
powder
• 1/2 tsp salt
Glazing sauce when BBQ the chicken:
• 2 tbsp black sweet
sauce (eg. kecap ABC)
• 1 tbsp light soya
sauce
• 1 tbsp vegetable oil
or melted margarine/butter
Brown sauce:
• 1 tbsp
butter/margarine
• 1 no onion, finely
dice
• 4 cloves garlic,
finely dice
• 1-1/2 tsp black
peppercorn
• 1/2 nutmeg, grind
• 1/4 tsp pepper
powder
• 2 tsp oyster sauce
• 3 tbsp black sweet
sauce
• 1-1/2 tbsp light
soya sauce
• 1/2 tsp chicken
powder
• 500 ml broth
• 2 tbsp corn flour,
dilute with 2 tbsp water
METHOD :
Skin removed preparation
1. Place chicken on flat surface. Rub whole chicken with coarse salt.
Rub until clean. Rinse under running water. Now chicken texture will be rough
and shiny.
2. Prepare pairing knife or any small sharp knife. Now we will remove
the skin from the whole chicken.
3. Start removing skin from bottom opening of the chicken ( the chicken
buttock) Note: do not tear the skin.
Handle with extreme care slow and steady. Now you can insert your fingers in
between the skin and flesh.
4. Carefully remove the tissues underneath the skin. If knife is
difficult for you, use scissors.
5. Remove skin from 2 directions. Option A: top “chicken buttock”
opening . Option B: Bottom “chicken buttock” opening. This step enhance your
fingers reaching middle. Do the same for
thighs slightly cut the thigh joint so it doesn’t “clip on” but not detaching
from the whole chicken. Lift the thigh skin up. Pull up thigh skin so you can
Insert your fingers in until you touch the joint end. Cut the thigh flesh which
is close to the joint end. Use chopper or hammer to break it ( I choose stone
pestle)
6. Now the skin shouldn’t be attached to flesh at all.
7. Lay the skin flat now.
8. Now stitch whole chicken skin up to make a sack. Note: stitch it
tightly. Leave the “neck area” opening for fillings insert later part.
9. DONE! Cover the skin to prevent dehydration.
Here is the video link that I found out quite useful on how to deboned chicken skin
Here is the video link that I found out quite useful on how to deboned chicken skin
Filling:
Remove the chicken meat from the bones, and will be collected about 500
grams of meat. Minced meat with a sharp knife and insert into a food processor
and process until blended
Soak bread in milk, knead until the bread is soften. Add milk / water
if the bread is not soggy. Set aside
Prepare a bowl, put chopped chicken meat, minced beef, scrambled eggs,
spices and bread. Stir well. Add the soy sauce, oyster sauce, broth and salt ,
mix well. Try it (by cooking a tbsp. of it), if less salty, soy sauce added to
it.
Fill in the filling batter to the chicken skin:
Lay the chicken skin flat on the chopping board, make sure the skin is
nicely laid (pic. 10). Enter half the filling batter by piping into the skin of
the chicken, press and push so it become fully filled and firm. Insert two
hard-boiled eggs in the left and right sides of chicken (pic. 12), reinsert the
remaining filling up to the thigh and chicken breast section, make sure it
fully filled-up. Insert another 2 hard-boiled eggs in the bottom part, left and
right.
Press and push the filling batter until fully filled. Compress the
filling batter and pull the skin to close, using a sewing needle and thread to
seal. Turn the chicken, get it shaped.
Put the chicken in the pan steamer, steam over medium heat for
35-45menit or until chicken is cooked
Too long steaming chicken will make the skin becomes broken and
damaged.
Check the water used to steam the chicken, take as much as 500 ml from
the remaining boiled water (pic.15). It is part of water dripping from the
chicken broth, we'll use to make brown sauce.
Brush the chicken with glacing sauce, spread thoroughly to the chicken
surface with a brush, flatten to cover the entire surface of the chicken (pic.
16) Bake the chicken in the oven with a temperature of 170C for 15 minutes or
until the surface of the chicken becomes golden brown and looks shiny. Remove
the chicken, spread again with the glazing sauce once again and bake for 5
minutes. Remove the chicken, transfer to a serving dish.
Brown Sauce Method :
Heat margarine in the saucepan until melted and hot, saute the onions
and garlic until fragrant and browned. Pour the rest of steaming chicken broth
500 ml, and cook until boiling.
Enter the soy sauce, oyster sauce, soy sauce, black pepper, bouillon
powder and pepper powder. Stir well. Pour the cornstarch solution to it. Stir
until thickened solution, taste great, lift.
Dish presentation
Cut chicken lengthwise from the middle of the neck to the back end.
Thinly slice each piece so that the egg can be nicely sliced as well. Place on
a serving plate and pour the brown sauce
