Herbs Butter Roasted Chicken with Crispy Skin, Tender & Moist Meat, Served with Peanut Butter Satay Sauce

recipe herbs butter roasted chicken crispy skin moist meat

Herbs Butter Roasted Chicken Recipe with Crispy Skin and Moist Meat served with Homemade Peanut Butter Satay Sauce. It’s a kinda late to said happy EASTER to everyones, but i guess it’s better then never thou. Unfortunately, i couldn’t spent this year easter with my family due to my hectic and thight clinical schedules. Somehow, i felt i need to bring the senses homey to my house; which is represent in a comfort food like roasted chicken. Well, actually my mom used to roast a malay or kampong chicken that already braised until tender in rendang or thick curry sauces for hours instead of regular hen chicken, but i guess my version of roasted hen chicken with melted herbs butter underneath the skin is considered as a comfort for my licking.

crispy skin roasted chicken recipe herbs butter stuffed chicken peanut butter satay sauce

The highlight of this roasted chicken recipe is the crispness and the crunchyness of the chicken skin within a refreshing burst of herbs butter on it. To make a crispy skin  roasted chicken, the chicken skin must be totally dry. Make sure you patted dry the chicken skin with paper towels first, then exposed the chicken skin with flowing air from  a fan for an hour before cooking will really do the trick. I’ve try this dry skin method and it works with my Chinese Style Roasted Squab Pigeon.  You also can hang the chicken with a hook so the juices can dripped out and the carcass can rotate freely in front of the fan.  Another methot that usualy applied before the fan tricks is a good rub of salt. A sprinkling of salt will tend to bring moisture to the surface, where  the flown air from the fan and also the heat of the oven will evaporate it later.

recipe herbs butter stuffed roasted chicken crispy skin moist tender meat pump inflate chicken skin stuffed mint dill weed cilantro parsley

The best method of making a crispy and crackling roasted chicken skin is separating the connective tissue between the skin and the meat. This tricks allow the fat underneath the skin renderred and enhanced the crispiness of the roasted chicken skin. You also can put infused butter underneath the inflated chicken skin like herbs butter that i use within this recipe. If you use herbs, such as mint, cilantro, parsley, and dill, make sure you squeezed it out until dry with somekind of cheese cloth after you chopping it. Any remaining  moisture in the herbs infused butter that slipped underneath the chicken skin will messed up the roasted chicken skin into pale and soggy instead of crispy and crunchy. You can use a bicycle pump or baloon pump to inflating the chicken skin and forced the skin away from the meat, it’s gonna be better if you had air compressor pump to do the blown the chicken skin job.

recipe crispy skin roasted chicken herbs butter mint dill mint leaves recipe

The best temperature setting to roasting the chicken between 350-450 F (180-235 °C), it  can give you nicely crispy skin while the meat is tender, juicy and cooked through. Never exposed the chicken with the dripping liquid and oil (gravy) while you roasting the chicken or the chicken skin won’t crisp. Put the chicken above a shallow metal rack that holds the chicken above the edge of pan. Start roast the chicken breast side-up, and flip it over about a third of the way through the cooking process. Roasting a chicken isn’t  maxillofacial surgery. Follow a few simple rules, be willing to engage in trial and error, and you should have it down fairly soon. Good luck within your roasted chicken!

recipe roasted chicken herbs butter mint dill weed parsley cilantro leaves butter stuffed chicken skin recipe

Recipe Crispy Skin Herbs Butter Roasted Chicken with Cilantro, Parsley, Mint and Dill:

Ingredients:

Tools: Baloon Pump for blowing or inflating the chicken skin

How to Make Crispy Skin Herbs Butter Roasted Chicken with Cilantro, Parsley, Mint and Dill:

  • Clean and wash throughly the chicken with running water, pat dry, set aside
  • Insert the tips of the baloon or bicycle pump into the chicken skin through thr neck skin, secure the neck skin to make sure there’s no air coming out and start to inflate the chicken skin with pumping air into it, you can help with massaging the skin to distribute the air and make sure all the skin inlated from the meat.
recipe crispy skin roasted chicken blow pump air skin inflate meat herbs butter under skin stuffed chicken

Inflated Chicken Skin to Seperate the Meat from the Skin with Baloon Pump

  • Flip the chicken over and do the same in the chicken breast section
  • Put all the herbs into a chopper and process until roughly chopped, put into a cheese cloth and squeeze the liquid, set aside
  • In a glass bowl, mix the herbs mixture and the butter, springkle a little bit of salt and pepper on it, set aside
  • Rub salt and pepper throughly to the chicken skin
  • Mix the garam masala with salt and pepper, rub the mixture all over the chicken cavity
  • Spoon out the herbs butter mixture into the chicken skin  from the neck section, massage the herbs butter to distribute the herbs butter all over underneath the chicken skin
how to crispy skin roasted chicken herbs butter stuffed skin ckicken recipe blow air pump under chicken skin

Herbs Butter Infused Chicken Ready to Blown Dry with Fan

  • Put the chicken above a shallow metal rack roasting  pan. Pat dry the skin and expose the chicken with a fan for about 30 minutes to an hour until the skin is dry. (i also apply some bamboo skewer to fix the chicken wings position and tide up the leg with dill stalk)
herbs butter roasted chicken crispy skin tender moist meat recipe mint dill cilantro parsley herbs roast chicken

Herbs Butter Infused Chicken in a Hollow Rack Baking Pan to Make Sure the Liquid Dripping Won’t Contact with The Chicken Skin

  • Pop the herbs butter  infused chicken into the preheated 350 F oven for about 30 minutes
  • Increase the temperature to 450 F for about 15 minutes until the chicken breast side skin got nice golden brown color
recipe how to roasted chicken herbs butter mint cilantro dill crispy skin roasted chicken moist meat

Crispy Skin Herbs Butter Roasted Chicken with Dripping Gravy

  • Flip it the chicken over and roast it until the back side got golden brown color and crisp up too for another 15 minutes
  • Serve the Crispy Skin Herbs Butter Roasted Chicken with Homemade Peanut Butter Satay Sauce Recipe
peanut butter sauce noodle satay with chicken roasted herbs butter recipe

Crispy Skin Herbs Butter Roasted Chicken with Peanut Satay Sauce, Sauteed Cabbage and Wholemeal Spaghetti (Notes the ammout of herbs underneath the crispy skin)

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Wine Braised Turkey Leg Recipe with Roasted Summer Vegetables

wine braised turkey leg recipe roasted summer vegetables

Wine Braised Turkey Leg Recipe with Roasted Summer Vegetables

Wine Braised Turkey Leg Recipe is a very simple and easy to follow in your kitchen, the only effort is about waiting. USA turkey leg braised until tender and definitely suckable instead of just fall off from the bone. The large turkey leg pan seared first until charred and crisp out a little bit and then braised with shallots, onion, scallions, garlic and carrot that browned first. The skillet then poured with wine and stock, right after the mixture boiled, the tukey leg mixture transferred into a heatproof  bowl (or not), wrap in alumunium foil and oven braised in 150 C for about 2-3 hours until tender. The braising liquid pureed with all of the ingredients and then mixed with roux to made a  thick and rich brown sauce for serving the white wine braised turkey leg. Just before serving, i used to pan fried and seared the turkey leg until nice and crispy.

wine braised turkey leg recipe roasted vegetables

Braised Turkey Leg with White Wine, Turkey Gravy Brown Sauce & Roasted Summer Vegetables

Braised turkey in heavy spice instead just roasting it maybe a good choice for any of you who got dominant asian licking. I had taste roasted turkey three times and i always got the sliced breast, you know what, i think with clearly pretty sure that roasted turkey itself is such a boring dish. Thanks God the roasted turkey breast was once served with cranberry sauce and the other served with heavy creamy brown sauce which i think  made of the roasted turkey gravy. Learn from that culinary experienced, i want to spiced up my turkey leg,  that’s why i rub my turkey leg with Homemade Garam Masala Spice along with crushed thyme, rosemarry, sage and freshly grounded juniper berries.

Turkey Leg Recipe Braised

USA Turkey Leg

seasoned turkey leg braised

Seasoned Turkey Leg

For making braised turkey leg with white wine, i’m using USA turkey leg that i’ve purchased from Ranch Market Supermarket at Pacific Place Mall Jakarta. I think i’m lucky enough found out the turkey leg since turkey is not popular protein sources for native Indonesian people. Turkey leg was pretty massive compare to my goose leg that i used to made Goose Leg Confit (Confit de’Oie), that’s why i decided to seperated the cojoined turkey leg from it’s thight after i marinade it with the spices and herbs. I made turkey confit with the remaining turkey thight.

roasted summer vegetables recipe roast pumpkin chayote tomato

Roasted Summer Vegetables with Thyme and Rosemarry

Roasted Summer Vegetables with thyme and rosemarry was the best accompanion ever for braised turkey with wine. I’m using corn in the cob, green tomatoes, baby onion, baby potato, baby parnisp, butternut pumpkin and also carrot. The roasted summer vegetables recipe is quite simple, i just diced the vegetables into bite size piece, season with salt and pepper and then tossed with olive oil and crushed thyme and rosemarry. I roast the vegetables in 180°C oven, covered in alumunium foil for about 10-15 minutes until the vegetables quite tender and then broiled in 250°C for another 10 minutes until got a nice charred caramelized layer in the surface.

recipe braised turkey leg wine sauce brown roasted vegetables

White Wine Braised Turkey Leg with Turkey Gravy Brown Sauce & Roasted Summer Vegetables

Wine braised turkey leg was originally only use white wine or red wine with some broth as a liquid, but since i almost run out of white wine (which is left only 1/2 cup), i also add some light beer and mirin (japanese sweet cooking wine). The mixture of wine, beer and mirin liquid for braising and tenderized the turkey leg turn into unusual combination, but fortunately it was quite in pleasant term. The slighly bitter beer after taste balanced with the sweetness of mirin and both can represent of slighly tangy white wine.

braised turkey leg brown sauce roasted spring vegetables

Large Turkey Drum Stick!

tender braised turkey leg recipe fall off the bone meat

Tender Wine Braised Turkey Leg: Scrumption!!!

How does turkey leg taste like ?, well i think it’s almost like chicken, pork,  rabbit, or other white fleshes animal. The turkey meat is much more firm and also flakier than chicken meat. Overall, i think i lovin braised turkey leg rather than roasted turkey breast. I guess maybe  turkey leg was taste nice too to be roasted because it’s contain much more fat and collagen rathen than lean breast meat. You know what, the tasties used to be the most sinsfully, simply because that’s the way it is.

braised turkey leg recipe with white wine and roasted spring vegetables

Wine Braised Turkey Leg Recipe

Wine Braised Turkey Leg Recipe:

Ingredients:

  • 4 Turkey legs (about 3-4 pounds)
  • 2 cups white wine (you can replace with red wine too)
  • 6 cloves garlic
  • 2 shallots, diced
  • 1/2 cup diced carrot
  • 1/4 cup diced scallion
  • 1 cup diced onion
  • 6 cherry tomatoes*optional
  • 1 tbsp Homemade Garam Masala
  • Herbs ( chopped thyme, rosemarry & sage), about 1 tbsp
  • 1/2 tbsp juniper berries
  • 4 tbsp olive oil
  • Salt and peper to taste

How To Make Braised Turley Leg with White Wine:

  • Pat dry the turkey leg, rub with thyme, rosemarry, sage, juniper berry, salt and pepper and drizzle with 2 tbsp olive oil, put the marinated turley leg in some ziplock plastic bag and refrigerate it overnight
  • Firstly in the morning, preheat oven at 160 C
  • Heat up 2 tbsp olive oil in the skillet, seared the turkey leg all over until all the surfaces properly browned
  • Throw in the garlic, shallots, onion, carrot and scallion into th skillet and let it browned and charred for another 10 minutes
  • Pour the wine, deglaze the skillet and bring the mixture to boil
  • Turn off the heat and cover the pan with some alumunium foil
  • Put the entire pan in the oven (or transfer the mixture to heat proof glass bowl) and roast for about 2-3 hours until the turkey leg is fork tender (otherwise you can simmer the pan until the turkey leg is tender, adjust the liquid if necessary)
  • Pan fried the white wine braised turkey leg before served with roasted summer vegetables and Turkey Gravy Brown Sauce

Turkey Gravy Brown Sauce Recipe

Ingredients:

  • Turkey gravy with the braising solid ingredients or ‘pulp’
  • 1 tbsp butter
  • 1/2 tbsp all purpose flour

How to Make Turkey Gravy Brown Sauce:

  • Reserve the liquid and strain the ‘pulp’ or solid ingredients from the braising liquid
  • Process the braising ‘pulp’ in a blender until smooth
  • Heat up 1 tbsp butter in the heavy botton non sticky sauce pan with medium low heat
  • Add the flour and stir it immediately until all the flour dredged with the butter
  • Wait until the mixture start bubbly an floury, add the braising liquid and stir it evenly
  • Add the pureed ‘pulp’ and bring it to boil
  • Keep stirring and simmer until the turkey gravy brown sauce is thicken and done.

Roasted Summer Vegetables with Rosemarry and Thyme Recipe:

Ingredients:

  • 4 cups Vegetables (I’m using corn, chayote, b utternut pumpkin, parnisp, baby potato, green tomato, baby onion and also cherry tomato), cut into bite pieces
  • Olive oil
  • 1 tbsp of chopped rosemarry
  • 1 tbsp crushed thyme
  • Salt and pepper to taste

How to Make Roasted Summer Vegetables with Rosemarry and Thyme:

  • Preheat the oven in 200°C
  • Miz the vegetables with rosemarry, thyme, salt and pepper, drizzle with olive oil and toss it well
  • Lay the vegetables in the roasting pan, cover the entire roasting pan with alumunium foil
  • Roast the vegetables for about 10-15 minutes until the vegetables quite tende
  • Uncovered the roasted summer vegetables
  • Increase  the oven temperature to in 250°C broil for another 10 minutes until the summer vegetables got a nice charred caramelized layer in the surface
  • Served it with the wine braised turkey leg

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Samgyetang Recipe (Korean Chicken Soup with Ginseng & Sticky Rice Stuffing)

recipe samgyetang korean chicken ginseng soup recipe sweet rice stuffing

Samgyetang Soup (Korean Chicken Soup with Ginseng & Sticky Rice Stuffing)

Korean Chicken and Ginseng Soup Samgyetang Recipe. Samgyetang is an ancient Korean variety of  soup, that  consists of a whole junvenile chicken and ginseng root. Samgyetang soup is special even more because the chicken cavity filled with a mixture of sticky rice or sweet glutinous rice along with other korean medicinal herbs. The sweet rice stuffed baby chicken then boiled in broth containing extra ginseng root, bulb of garlic and traditional herbs. Samgyetang itself literally translates as “‘ginseng chicken soup” in English. Samgyetang is traditionally served in the summer and considered as a body tonic which replace the body liquid due to excessive sweating during  hot summers in Korea, beside it’s provide nutritional and medicinal values.

samgyetang recipe korean ginseng baby chicken soup stuffed with sweet rice

Korean Samgyetang Chicken Soup with Ginseng & Stuffed with Sticky Rice

I love samgyetang, my first and only experienced eaten samgyetang soup is on Bibigo Korean restaurant, Pacific Place Jakarta. My friend told me that Bibigo Restaurant is quite authentic within the acquired korean taste. The samgyetang soup was tagged for about 15 USD exclude the taxes and service charges. The presentation is pretty simple, the stuffed chicken sinking in round metal bowl and then topped with chopped scallion. Samgyetang broth is still boiling hot, and what’s surprise me is they using young ginseng root instead of old ginseng that used to be added in chinese herbal soup.

korean samgyetang soup baby chicken ginseng recipe stuffed sweet rice

Korean Chicken with Ginseng Soup (Samgyetang)

Authentic Korean samgyetang soup got intens ginseng root flavour, which is resemble of bitter parnish or green mustard. My friend also told me that Korean people even used to eaten the young ginseng root as a vegetable. Well, actually i personally didn’t really like the bitter after taste of ginseng root that overpowering the natural sweetness of the chicken meat, that’s why i use a tiny little  ginseng for my samgyetang soup. A little bitter hint of ginseng root on chicken soup will be pleasant for my licking.

ginseng root soup recipe

Ginseng Root for Making Samgyetang

baby chicken soup recipe samgyetang

Baby Kampong Chicken

Best Korean samgyetang sup using a young baby chicken or cornish hen, but i’m using junvenile kampong chicken weighed about 300 grams. Kampong chicken or Malay Chicken is a tougher meat than many other breeds, but kampong chicken considered a premium by people living in urban areas and costs more in supermarkets and wet markets than conventionally raised broiler chickens, due to its supposedly better flavour. Young kampung chicken needed longer time to tenderized compare to the cornish hen, this provide a sufficent time to cooked throught the sweet rice stuffing without overcooked the chicken.

Sticky rice stuffed chicken recipe samgyetang korean ginseng chicken herbal soup

Sticky Rice Stuffed Baby Chicken Soup with Ginger Root, Jujubes and Goji Beries

korean chicken ginseng soup samgyetang sticky rice stuffed glutinous rice ginseng red dates

Korean Samgyetang Stuffing: Sticky Rice, Ginseng Root, Garlic, Ginger, Red Dates, Sliced Abalone*optional

Samgyetang or Korean baby chicken and ginseng soup is stuffed with glutinous or sweet sticky rice. Actually it’s not only using sweet rice, but its a mixture of whole cloves of garlic, sliced ginger, and dried seeded red dates or red jujube. Depending on the recipe, other medicinal herbs such as Astragalus propinquus (hwanggi), wolfberry or goji berry (gugija), Codonopsis pilosula (dangsam), and Angelica sinensis (danggwi) may also be added. I also add some thinly sliced Rehydrated Dried Abalone within the sweet stuffing. The abalone is actually almost forgotton rehydrated abalone in my freezer that supposed to be added into my Buddha Jump Over The Wall Soup. Another important tips for making samgyetang is Do Not Over Stuffing  the chicken cavity because the sweet rice is tend to be expanded once it cooked and it’s will explode if you overfilled the chicken cavity.

recipe korean ginseng chicken soup samgyetang stuffed sweet sticky rice

Korean Ginseng and Chicken Soup,  Stuffed with Sweet Sticky Rice

Best sticky rice stuffed chicken and ginseng soup or Korean samgyetang soup recipe need tasty and delicious broth for making it. Even the autentic samgyetang recipe using nothing flavoured stock but tab water for boiling the stuffed chicken. Well, actually i prefer healthy and tasty  into my daily dish term. You know, healthy food is sometimes didn’t take place in our society simply because it’s mostly taste like a crap. I recommended using Homemade Superior Stock or Homemade Roasted Bone Stock for making samgyetang, then you didn’t need to add any artifisial flavoured into it. Beside the broth, I also add two  3×3 inches pieces if konbu or japanese seaweed that used to make dashi or japanese stock. Konbu brings umami hint that blended well with dripping juices from the kampong chicken along the bitter hint of ginseng root.

samgyetang korean baby chicken ginseng soup

Samgyetang Korean Baby Chicken Soup with Ginseng Root

recipe samgyetang sweet rice stuffed chicken soup with ginseng red dates jujube herbs

Korean Samgyetang Soup

Samgyetang soup is a very healthy meals, if you want to trimmed some of your belly fat, i guess this is the perfect recipe for your diet. Samgyetang is high in nutritional values, the lean chicken is rich in protein and essential amino acids but it’s low in calories.  It is no wonder that samgyetang is an unrivaled healthy food, but i didn’t have any reason why it’s usually consumed during the hottest day of summer and once the person is sick, but n0t in the coldy winter. Not very scientific reason but Korean people belive that  blood flow increases near the skin and decreases in the internal organs during the hotters days of summer. This condition leading to cooling of the internal organs and reducing appetite and energy. Incontrary to common believes, eating a hot dish like samgyetang can facilitate blood flow in the internal organs and recovering the appetite and energy. Samgyetang soup and ginseng also lowers body heat by emitting sweat.

Samgyetang Korean Chicken and Ginseng Soup Recipe

Samgyetang Korean Chicken and Ginseng Soup Recipe

Samgyetang Korean Chicken and Ginseng Soup Recipe :

Ingredients :

  • 1 small chicken (baby chicken or cornish hen)
  • 1/4 cup of sweet glutinous rice
  • 2 small ginseng roots (1 for broth , 1 for stuffing)
  • 2 cloves of garlic for stuffing +1 bulb for broth
  • 1 stalk of scallion or green onions
  • 6 red dates or red jujubes
  • 1 tbsp wolf berries or goji berries
  • 1 dried chinese mushrooms, sliced
  • 1 abalone for stuffing, thinly slice*optional
  • 2 pieces (3×3″) of konbu/seaweed*optional
  • salt and pepper to taste
  • 6 cups of water (Homemade Superior Stock or Homemade Roasted Bone Stock)

How to Make Korean Samgyetang Soup Recipe:

  • In a large metal pot, bring 6 cups of water or stock to boil
  • Add the konbu, scallion, chinese mushrooms, 1/2 tbsp wolf berries,1 bulb of garlic plus 1 ginseng root into the pot
  • Simmer the broth for about 30 minutes, set aside
  • Wash and rinse your chicken in cold running water
  • Season and rub the chicken all over with salt and pepper, set aside
  • Soak 1/4 cup of sweet rice for about 1 hour, drained
  • In a glass bowl, combine the sweet sticky rice, 3 jujubes, 2 cloves garlic, 1/2 tbsp goji berries and thinly sliced abalone
  • Stuff the chicken cavity with the sweet rice mixture, DO NOT OVER STUFFING IT!!!
Samgyetang recipe korean chicken soup ginseng stuffed sticky rice red dates

Stuffed Chicken with Sticky Rice Mixture

  • Secure the chicken cavity with 2 bamboo skewer or kitchen twines to prevent the stuffing submerged in the broth during cooking.
Recipe Stuffed chicken soup sticky rice grutinous sweet rice samgyetang soup

Secure the Stuffed Chicken Cavity with Bamboo Skewer

  • Place the stuffed chicken it in a pot. Pour water into the pot until the chicken cavity is completely submerged in broth, boil it over high heat for 20 minutes.
korean chicken ginseng soup samgyetang recipe

Boil Submerged Stuffed Baby Chicken

  • When it starts boiling, skim off any foam and fat that rises to the surface Then pour in more water and boil it over medium heat for 40 minutes.
chicken ginseng soup herbal korean samgyetang recipe

Discard The Floating Foam from the Samgyetang Broth

  • The samgyetang is done when the chicken will be easily pulled apart by chopsticks and the sticky rice is throughy cooked.
  • Serve the samgyetang Soup immediately

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Buddha Jump Over The Wall Soup Recipe (Shark Fin Soup with Abalone, Dried Scallops, Fish Maw, Ham, Fat Cai & Sea Cucumber)

buddha jump ovet the wall soup shark fin abalome sea cucumber

Buddha Jump Over The Wall Soup Recipe

Buddha Jump Over The Wall Soup Recipe. Buddha Jumps Over the Wall,佛跳墙? or fó tiào qiáng, is an ancient Fujian originally variety of shark fin soup that created during the Qing Dynasty (1644 – 1912). This soup is well known as a chinese delicacy for its rich savoury taste with various high-end quality ingredients and specially prepared within 2-3 days prior to serving. Sinsfully non-vegetarian Buddha Jump Over The Wall Soup aromas even made a meditated Buddha Monk jump off  the Buddhist monastery wall once they smells the festive soup even they were vegetarian and prohibited to eat meat. That’s the phillosophy behind Buddha Jump Over The Wall Soup name. The cheap version called as Poor’s Man Buddha Jump Over The Wall Soup, usually without addition of abalone and shark fin.

Recipe Buddha Jump Over The Wall Soup Shark Fin Abalone Sea Cucumber

Fully Loaded Buddha Jump Over The Wall Soup with Shark Fin, Abalone, Sea Cucumber,  Scallops, Fish Maw, Fat Chay, Dried Oyster and Ginseng

Buddha jump over the wall soup is fully loaded with several high quality product such shark fin, abalone (Pau Hi), dried scallops (Conpoy), sea cucumber (Haisom), fish maw (Hipiaw), hair vegetables (Fat chay), bamboo shoots, beef tendon, ginseng root, Chinese Huan ham, chicken, pork ribs, pork feet and chinese flower mushroom. Sometimes it even extended with more than 30 ingredients including quail egg, taro,cordycepts, ginkgo biloba nuts, lotus seed, lotus root, chicken and many more. You can replace it with beef instead of pork for a kosher or halal version of Buddha Jump Over The Wall Soup

recipe soup buddha jump over the wall shark fin abalone sea cucumber

Buddha Jump Over The Wall Soup, High-end Chinese Delicacy

Buddha Jump Over The Wall Soup is a high end delicacy soup that represent the wealth and status of the Chinese descent family during a special occations like wedding, birthday or Chinese New Year dinner. Some fancy chinese restaurant even tagged fully loaded  Buddha Jump Over The Wall Soup over 150 USD for a single bowl. Even Guinnes world record rewared Buddha Jump Over The Wall Soup as The World Most Expensive Soup. I guess this soup is just perfect to impressed your chinese descent Mother in Law gonna be.

shark fin soup recipe buddha jump over the wall expensive soup

Buddha Jump Over The Wall Soup with Stringy Translucent Shark Fin

Shark Fin Soup Recipe Buddha Jump Over The Wall

Slurrping the Stringy, Chewy and Crunchy Shark Fin on Buddha Jump Over The Wall Soup…..

The using of shark fin and abalone in Buddha Jump Over The Wall Soup implicated in destructive fishing practices, are controversial for both environmental and ethical reasons. Indonesia is one of the coutry that legaly the ethical shark finning practice, ethical shark finning (actually it’s not a cruelty shark finning) means the entire shark body must be landed first with the fins attacheed, which means shark finning with removing the shark’s fin and discarded the carcass to the ocean directly after catched is banned. Instead of discarded to the ocean. the shark fillet is used for making a fish paste, cracker or fish satay (shark fillet kebab) that famous in Bali Island.

homemade buddha jump over the wall soup recipe shark fin double boiled

Homemade Buddha Jump Over The Wall Soup recipe

Making Buddha Jump Over The Wall Soup is actually easy, but i guess it’s require time and energy (LPG or Electric Power) effort  for waiting it done. If you using the dried ingredients, you should rehydrate the dried ingredients first before using it, started with Soaking and preparing dried sea cucumber and then followed by Soaking and preparing the dried abalone. Don’t forget to Deep frying, soaking and preparing the fish maw. Some ingredients need to be soaked hours or minutes before cooking, just counting your  estimated dinner time. One of the most important things is DO NOT DISCARD THE SOAKING LIQUID !!!, except the tasteless liquid for soaking sea cucumber  and shark’s fins. The soaking liquid of dried abalone, dried scallops, dried oyster and dried squid is tasty, make sure you save it for the soup. I guess it’s better be budgeting the ready to use products, either frozen or canned shark fin, sea cucumber and abalone if you don’t want to wasting your time to prepare it from scracth.

shark fin soup sea cucumber abalone soup recipe

Double Boiled Buddha Jump Over The Wall Soup with Abalone, Sea Cucumber, Fish Maw and Dried Scallops

Basic recipe how to make Buddha Jump Over The Wall Soup is simple, the soup is boiled with the roasted bone broth or superior stock first and then transferred into a heat proof porcelaine jar or pot and then the prescious parcell were boiled or steamed in a larger metal container. It’s sounds pretty simple, just like covered au bain marrie; but Buddha Jump Over The Wall Soup required 12 HOURS to mantain the constant low heat. This process called double boiling or double boiled Buddha Jump Over The Wall Soup, just make sure you won’t run out of the LPG once you made it. Don’t forget to check the doness of your soup every 1 hour if it’s  after first 6 hours, mine was ready for about 9 hours, DO NOT OVERCOOKED it!!!.The extensive long simmerring made all the flavour extracted and the ingredients tenderized. Here the picture of the ingredients of Buddha Jump Over The Wall Soup, but before that:

Happy Chinese New Year!!! Xin Nian Kuai Le!!!

Gong Xi Fa Cai, Wan Shi Ru Yi…

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Dried Processed Shark Fin (Sirip Hiu/Hisit)

dried abalone soup recipe buddha jump over the wall

Dried Abalone (Pauhi/ Kerang Mata Tujuh)

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Dried Scallops (Conpoy)

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Ready to Use Sea Cucumber (Teripang/Haisom)

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Dried Fish Maw (Hipio “Malong” & “Manyung”

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Dried Oyster with Smokey Flavour

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Fat Coi, Fat Chay Black Moss or Hair Vegetables

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Pig or Pork Tail

Buddha jump over the wall soup sea cucumber shark fin abalone mushrooms pork dried oyster

Buddha Jump Over The Wall Soup Recipe

Buddha Jump Over The Wall Soup Recipe:

Ingredients:

  • 300 gr Dried Shark Fin, soaked 6-12 hours and steamed 30 minutes
  • 12 piece Dried Abalone, soaked 2-3 days
  • 3 piece of dried Sea Cucumber, How to Soaking and Prepare Sea Cucumber
  • 100 gr Dried Scallop (Conpoy), soaked 6-12 hours
  • 50 gr Dried Oyster, soaked 30 minutes
  • 100 gr Beef Tendon
  • 1 Ginseng Root, soaked 30 minutes (use a tiny ginseng root or it’s overpowering the soup)
  • 50 gr Chinese Mushrooms, soaked 20-30 minutes
  • 1 medium size Dried Cuttlefish, soaked 20-30 minutes
  • 1 medium size Bamboo Shoots, cut into pieces
  • 1 medium size Lotus Root, thinly slice
  • 30 gr lotus seed
  • 100 gr Ginkgo Biloba Nuts
  • 100 gr Beef Tendon
  • 10 gr Black Moss(Fat Choy/ Fat Cai)
  • 500 gr Pork Ribs 0r Oxtail (you can replace with chicken)
  • 10 gr Dried Goji Berry (Keichi)
  • 10 Dried Jujube (Angcho)
  • 2 L Roasted Bone Broth or Homemade Superior Stock

How to Make Double Boiled Buddha Jump Over The Wall Soup Recipe:

  • Put all the  Buddha Jump Over The Wall Soup ingredients (plus the soaking liquid) and the roasted bone broth to a large pot, bring it to boil
  • Once it boil, turn off the heat
  • Transfer the Buddha Jump Over The Wall Soup to heat proof pocelain pot or jar, put the cover on
  • Wrap the entire porcelaine jar with aluminium foil
  • Put the prescious Buddha Jump Over The Wall Soup parcell to a larger metal pan or steamer
  • Boil or steam with low heat the parcell for about 8-12 hours, depend on the size of your Buddha Jump Over The Wall Soup ingredients
  • Adjust the level of water during the double boiling  Buddha Jump Over The Wall Soup
  • Check the doness of your Buddha Jump Over The Wall Soup within every 1 hours after first 6 hours, DO NOT OVERCOOKED IT!!!
recipe homemade bone broth roasted bone stock

Roasted Bone Broth or Stock Recipe Ingredients

Homemade Roasted Bone Broth Recipe:

  • 2 Beef Bones, crack in the middle
  • 500 gr beef oxtail (i’m using pork tail)
  • 6 cloves garlic, bruised
  • 3 shallots, cut into big chunck
  • 1 thumb size piece of ginger, thinly slice
  • 2 scallions. cut into 3 inches
  • 1 lemongrass*optional, bruised
  • 1/2 nutmeg, bruised
  • 3 green cardamon
  • 2 inches cinnamon
  • 3 cloves
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 3 L water

How to make Homemade Roasted Bone Broth Recipe:

  • Preheat oven in 250 C
  • Put all ingredients in a baking tray, season with salt and pepper
  • Drizzle olive oil over it
  • Roasted for about 30-45 minutes until the bone is charred and browned
homemade bone broth recipe roasted bone stock

Roasted Bone for Making the Buddha Jump Over The Wall Soup

  • Put all the roasted bone mixture and water to the sauce pan, don’t forget to scrapped the bottom of the baking tray with wooden spoon
  • Bring it to boil and simmer until the liquid is reduced into half amount, it’s requires about 4 hour or more
  • Sieve the liquid through a fine cheese cloth and save the oxtail
  • Now you can use the homemade bone broth

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Resep Nasi Bakar Isi Jamur dengan Beras Merah PureGreen (Grilled Banana Leaf Wrapped Spiced Red Rice with Mushroom)

resep nasi bakar beras merah puregreen

Resep Nasi Bakar Beras Merah Isi Jamur

Nasi bakar or literrary translated as grilled (burned) rice is an Indonesian rice dish which is sounds impossible to do without any wrapper. Traditionally, nasi bakar usually wrapped in banana leaf before grilled over arang batok kelapa or coconut shell charcoal.  The wrapped nasi bakar mixture is secured with lidi or coconut leaf wooden stick, then finished by grilling until the banana leaf is browned and blistered. Eversince the nasi bakar mixture is throughly cooked, grilling prior serving mainly to enhanced the smoke flavour and to heat up the nasi bakar. The charred and toasted rice layer underneath the banana leaf was the best part of nasi bakar, similiar to socarrat of my Paella alla Valenciana, Spanish (Valencian) Paella with Chicken, Rabbit, Snail and Vegetables.

resep nasi bakar jamur beras merah red rice banana wrapped grilled

Nasi Bakar Beras Merah Isi Jamur

Nasi bakar derived from nasi timbel, a Sundanese descent (West Java) simple hot steamed rice that wrapped in banana leaf. Nasi bakar got a nice scent of banana leaf and also smoky flavour due to the prior grilling. Nasi bakar usually lightly seasoned with garlic, red shallots and some kencur or sand ginger that traditionally mortarred in cobek or shaved stoneware from basalt stone. Nasi bakar loaded with dry seafoods, meats and also coconut milk to give a savoury hint into it. Common stuffing for nasi bakar is ikan teri or dried anchovies, telur bebek asin or salted duck egg, ikan asin or salted fish,  juhi or dried squid, chuncky sauteed and seasoned chicken, beef, tempeh, tofu or mushrooms. Nasi bakar parcels usually opened just before serving and topped with sambal terasi or shrimp paste chilli sauce.

indonesian food blogger chalange olahan beras puregreenToday i’m making nasi bakar using PUREGREEN Organic Red Rice to fulfilling Indonesian Food Blogger challenge #14:Olahan Beras (Rice Dish) IDFB. PUREGREEN Organic Rice is 100% grown without the use of chemical pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. PUREGREEN organic rice  subjected to test by SUCOFINDO Laboratory–Indonesia, Indonesian Ministry of Agriculture and Singaporean Agro Food and Veterinary Authority (AVA) and proved as organic product without any sort of chemical pesticide residues. PUREGREEN organic rice brand provide the best and healtiest rice and packed in food grade package for the costumers since 2009.

Recipe red rice wrapped in banana leaves

Resep Nasi Bakar

Nasi bakar resep beras merah organik puregreen

PUREGREEN Red Rice: Nice Soft, Fluffy, Moist and Fragrant

Then why should we choose PUREGREEN Organic Rice ???

Simply because PUREGREEN Organic Rice got several superiority:

  1. Healtiest, you won’t your body fulfilled with any sort of chemical debris for sure
  2. Had a fine texture; soft, fluffy, moist with pleasant flavour and aromas
  3. The cooked red and black rice got a nice soft and fluffy texture, not hard, dry and chewy as other organic rice brand
  4. Provide many essential minarals and vitamins
  5. Low glisemic index and less calories
  6. Contain sufficient dietary fibers that suitable for lowering the cholesterol level
  7. Good choise for losen weight dietary program because the fibers fulfilled the stomach last loonger.
  8. Good dietary choice for diabetes, hyperuricemia, blood and cardiovascular problems patiens
  9. Rich of antioxidants agains cancer and degenerative issues
  10. Increased human immune system, especially for kids
  11. Not easily spoilaged
resep nasi merah bakar jamur

Spiced Red Rice with Oyster Mushrooms Wrapped In Banana Leaf and then Grilled, Served with Sambal Terasi

PUREGREEN Organic Rice brand got several variant; Pandan Fragrance Rice  (Pandan Wangi), White Long Grain , Red Rice (Beras Merah), Mixed Rice (Beras Kombinasi), Brown Rice  (Beras Cokelat), Black Rice (Beras Hitam)Black Combination Rice (Beras Hitam Kombinasi) and Multi Ethnic Rice. I already losen almost 26 pounds of my weight with a low calories and high dietary fiber diet using PUREGREEN Organic Red Rice for the last three months. PUREGREEN Organic Red Rice got surprisingly got convinient texture with soft and moist after cooked, not like other organic brand for diet which is tend to be dry and chewy. PUREGREEN Organic Red Rice save me from suffering starved throught out my diet, and this tasty red rice dish is the best choice for me to serving red rice, beside Nasi Goreng or Indonesian Fried Rice.

Nasi Bakar jamur beras merah puregreen resep indonesia

Resep Nasi Bakar Beras Merah Isi Jamur (Grilled Banana Leaf Wrapped Spiced Red Rice with Mushroom):

Ingredients:

  • 2 cups cooked PUREGREEN organic red rice, read the package instruction to cook it (200 gr nasi beras merah PUREGREEN  matang)
  • 1/5 cup coconut milk (50 ml santan encer )
  • 1 cup  fresh oyster mushrooms (100 gr jamur tiram segar)
  • 1 spring onion, thinly slice (daun bawang)
  • 2 salted eggs, diced (2 buah telur asin)
  • 1/2 cup diced carrot (50 gr cincangan wortel)
  • 1/2 cup meat floss (30 gr abon)
  • 1 dry sausage, thinly sliced, can be replace with beef jerky or dendeng daging, thinly sliced
  • 2 cayenne chilli pepper, thinly sliced (cabe merah)
  • 1 large tomato, deseeded, diced (tomat)
  • 1 tbsp olive oil for stir frying (minyak zaitun)
  • salt and pepper to taste
  • banana leaf for wrapping
  • coconut leaf wooden stick (lidi) for securing the banana leaf parcell
resep nasi bakar isi jamur beras merah puregreen

Nasi Bakar Ingredients

Spice Paste (Bumbu Halus):

  • 3 cloves garlic (bawang putih)
  • 6 red shallots (bawang merah)
  • 1 cm sand ginger (kencur)
  • 1/4 tsp Homemade Garam Masala (bumbu kari bubuk)

Instruction:

  • Heat up 1 tbsp olive oil in a wok pan, saute the spice paste until fragrance
  • Add the sliced chilli ,oyster mushrooms and carrot, stir occationally
  • Pour the coconut milk, bring to boil and season with salt and peper
  • Add the cooked PUREGREEN organic red rice, stir occationally, lower the heat and cover the pan with lid until the liquid evaporated
  • Add the salted egg, tomato, beef floss, dry sausage, and sping onion, mix it evenly, set aside
  • Clean the banana leaf and exposed with flame to made it flexible and and workable, set aside
  • Place a banana leaf with the shiny side up,  Put 2/3 cup of red rice mixture in the middle of the leaf.
  • Mold the red rice mixture, take the leaf edge closest to you and fold it over rice.
  • Using both sets of fingers, tuck leaf edge under the rice and roll to enclose filling completely.
  • Roll it as tightly as possible into a compact cylinder.
  • With the seam-side down, smooth your fingers across the cylinder to gently flatten and fold both ends under to form a nice packet
  • Secure both end with lidi or you can using staples for doing this, set aside
  • Do this until all red rice mixture is wrapped in banana leaf
step by step resep membuat nasi bakar

Nasi Bakar Parcell, Ready for Grilling

  • Heat up the metal grill pan, grill the nasi bakar until the banana leaf is charred and browned
resep nasi bakar beras merah

Grilled Banana Wraped Spiced Red Rice with Oyster Mushrooms a.k.a Nasi Bakar

  • Open the nasi bakar banana leaf parcell and served it with sambal terasi

TIPS:

  • If you didn’t directly grilled the nasi bakar, you can steamed it first before grillling to make the inner part of nasi bakar is throughly heated
  • If you had left over nasi bakar, wrap it in alumunium foil, it could last for about 3 days in the fridge,  steamed it throughly before grilling and serving
  • Nasi bakar parcell last for about 1 month in a freezer, thaw it completely and steamed it throughly before grilling and serving.

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Grilled Chicken Wrapped in Betel leaves: Vietnamese Inspired Recipe

Chicken betel leaves wrapped vietnamese recipe

Vietnamese Grilled Chicken Wrapped In Betel Leaves

Grilled spicy chicken wrapped in betel leaves is a Vietnamese inspired recipe, the inspirational authentic version called Bo La Lot using ground or minced spiced beef  and wrapped with wild betel (Piper Sarmentosum) before grilled. The minced beef seasoned with a plenty of spice and herbs like lemongrass, scallion, ginger, chili and drizzled with fish sauce like commonly vietnamese cuisine. Instead using wild betel leaves or daun cabe jawa or daun kadok, i’m using betel leaves (Piper Betle) or daun sirih in Bahasa Indonesia with a strong pungent tea and peppery hint when the leaves grilled over the charcoal or frying pan.

recipe vietnamese chicken wrap betel leaf leaves

Vietnamese Grilled Chicken with lemongrass recipe using betel leaf. Betel plants originated from Southeast Asia and has been cultivated for thousands of years. Betel leaves extracted for its antioxidants and active enzimes and used for medicinal healing, stimulants, cosmetic industries, gargle solutions and even breath fresheners. In dentistry, beside the medicinal purpose of betel leaves extract, the execessive routine use like chewing betel with areca nuts clinically proven  provoked a benign oral tumor and lead to malignant oral cancer. Fortunately, this practice was rarely seen but on the elder persons like our grandparents era. All parts of the betel plant are edible, but the young leaves is preferred for direct consumptions for it’s tender texture  and milder flavour.

betel leaf wrapped chicken grilled recipe vietnam

Vietnamese Betel Leaf Wrapped Grilled Chicken

Betel leaves is edible and used to be a wrapper for grilling meats or seafood. To prepare the betel leaves for wrapped the seasoned chicken, you should defrost (if using the frozen) and clean it from any debris first, then lay it with glossy side facing down. Spoon out a tablespoon full of meat near the end of the leaves and shape accordingly. Roll the base over making sure that the length of the meat doesn’t exceed the width of the leaf and roll it out.  Once the roll is come to the base of the betel leaf stem, carefully puncture in the  middle of the  the leaves with a toothpick to insert it’s stems and secure the end of the roll.

recipe chicken betel leaf wrap vietmanese food

Stir Fry Chicken Wrapped in Betel Leaves with Tofu, Bean Sprout and Carrot, Served with Asian Red Recie

Grilled chicken in betel leaved wrapped is usually served by it’self or alongside with dipping sauce, typically nuoc nam or sweet and sour sauce, peanut sauce  or kicking Tuong Ot Xa or Vietnamese chilli and lemongrass sauce. You can served it with noodle soup, or thinly sliced and topped over vermicelly or nasi goreng. Beside, i like to use the betel leaves wrapped chicken as a ‘sausage’ that suits for stir frying with vegggies like bean sprout, carrot and also with tofu.

chicken wrap betel leaves wrapped vietnamese recipe grilled lolot pepper

Vietnamese Recipe : Grilled Lemongrass Chicken Wrapped in Betel Leaves

I love almost echnic and traditional food like this, one of my fellow friends said that i had an international taste buds.From the most western to the most eastern ethnic ingredient, from homemade charcuterie to fermented durian (tempoyak). I love fancy plating of daily dish to the rarest and finest spice and herbs, somehow i bring so much fun of foraging (in the real nature world) to surfing on internet to bring the closely-authentic dish. Well, the truth is i’m happy to surprised my fellow readers with my upcoming recipes. Just like my Vietnamese Inspired Recipe: Grilled Lemongrass Chicken Wrapped in Betel Leaves

grilled chicken betel leaf wrap vietnamese recipe

Grilled Chicken Wrapped in Betel Leaves Vietnamese Recipe

Grilled Chicken Wrapped in Betel Leaves Vietnamese Recipe:

Ingredients :

  • 1 package of fresh or frozen betel leaves (about 20-30 leaves)
  • 2 tbsp oil for pan frying or grilling
  • 250 gr minced chicken meat (you can also use beef, pork or a mixture)
  • 2 cloves garlic, finely minced
  • 2 shallots, finely minced
  • 2  lemon grass (use only the soft white inner part), finely minced
  • 1 stalk scallion, finely minced
  • 2 cayenne/ chili pepper, deseeded, finely minced
  • 2 teaspoons of fish sauce
  • 1/2 tbsp sesame oil
  • salt, sugar and white peppercorn powder to taste

Instruction :

ground chicken grilled betel leaves wrapped lemongrass

  • In a large bowl, combine chicken meat with garlic, shallots, lemongrass,scallion, chilli, fish sauce, sesame oil, sugar, pepper and salt and mix well and set aside in fridge and prepare leaves.

recipe vietnamese grille chicken betel leaves lolot

  • Put the glossy side of the betel leaf down and tablespoon full of meat near the end of the leave and shape accordingly. Roll the base over making sure that the length of the meat doesn’t exceed the width of the leaf.

vietmanese grilled chicken betel leaves wrap recipe

  • Once the roll is come to the base of the betel leaf stem, carefully puncture in the  middle of the  the leaves with a toothpick and insert it’s stems and secure the end of the roll

step by step grilled chicken betel leaves wrap recipe

  • When you finish rolling several, fixed the roll by inserting two  metal or bambo skewer in ech end of the rolled spice chicken just like making a kebab

betel leaves wrapped chicken grilled recipe

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