Name: Resep Nasi Kulit Ayam (fried Chicken Skin With Rice)
Total time: 1:40:0
Yield: serves 2-4 people
Ingredients: For the rice: 350 g Steamed White Rice 6 Lime Leaves 15 g Garlic, Chopped 5 g Chicken Powder 15 g Butter For the chicken skin: 500 g Chicken Skin 25 g Garlic, Minced 3 g Salt 6 g Chili Powder 5 g Chicken Powder 100 g Tapioca Flour For the sauce: 40 g Red Cayenne Pepper 30 g Curly Red Chili 25 g Garlic 3 g Salt 5 g Chicken Powder 4 g Sugar 600 ml Cooking Oil 1 Chicken Egg, Fried Sunny Side Up

Resep Nasi Kulit Ayam (fried Chicken Skin With Rice)

Membuat Nasi Kulit Ayam (fried Chicken Skin With Rice) dijamin akhir pekan anda semakin marak dengan adanya hidangan-hidangan yang punya karakter dan rasa berwarna-warni.

if youre the type of person to save crispy fried chicken skin for last, youll definitely be into nasi kulit ayam, a rice bowl which consists of crispy, deep fried chicken skin coated with flavorful batter. topped off with a fried egg, its no wonder that this dish is on the rise in indonesian cafes and restaurants. save yourself some money and prepare this easy meal yourself with this simple recipe. you wouldnt want to delay your break time with this meal for lunch.

Yuk, segera persiapkan bahan-bahan untuk memasak resep ini dan segera pergi ke dapur untuk berkreasi. Selamat Bermasak Ria, semoga hidangannya enak dan lezat !!.

Hasil : serves 2-4 people Porsi
Waktu Memasak : 1:40:0

Bahan Membuat Nasi Kulit Ayam (fried Chicken Skin With Rice) :

For the rice:
350 g Steamed White Rice
6 Lime Leaves
15 g Garlic, Chopped
5 g Chicken Powder
15 g Butter

For the chicken skin:
500 g Chicken Skin
25 g Garlic, Minced
3 g Salt
6 g Chili Powder
5 g Chicken Powder
100 g Tapioca Flour

For the sauce:
40 g Red Cayenne Pepper
30 g Curly Red Chili
25 g Garlic
3 g Salt
5 g Chicken Powder
4 g Sugar

600 ml Cooking Oil
1 Chicken Egg, Fried Sunny Side Up

Langkah Membuat Nasi Kulit Ayam (fried Chicken Skin With Rice) :

Prepare the crispy chicken skin.
Wash the chicken skin and cut it into strips about 10cm by 2cm.

Place the chicken skin strips in a mixing bowl. Add minced garlic, salt, chili powder, and chicken powder and mix well to ensure the chicken skin is evenly coated.

Place the bowl of chicken skin in the refrigerator for 15 mins.

Preheat a pan on medium heat.

Fry the chicken skin on medium heat for about 10 mins until golden brown, stirring constantly.

You do not need oil for frying as the chicken skin will fry in its own fat. Frying the chicken skin in this way reduces the fat content.

After the chicken skin is cooked, drain it on a paper towel to remove excess oil. Set aside to cool at room temperature.

In a bowl, pour the tapioca flour.

In a pan, heat the cooking oil on medium heat.

After the chicken skin has cooled, dip each piece in the tapioca flour until it is evenly coated, then fry the chicken skin until golden brown and crispy.

Remove and set aside on a paper towel to remove excess oil.

Save some of the oil for making the garlic chili sauce.
Make the garlic chilli sauce.
Chop or coarsely grind the red cayenne peppers, curly red chili and garlic.

In a pan, sauté the chopped ingredients with 30 ml of the oil used to fry the chicken skin.

Cook the chopped ingredients on medium heat until fragrant, or until you see oil is released.

To the pan, add salt, chicken powder and sugar. Stir well to combine, then remove and set aside to cool.
Prepare the rice.
Saute the chopped garlic over medium heat using butter until it is golden brown.

Add the steamed rice, chicken powder and lime leaves, stir until well combined.

Scoop the rice into your serving bowl and top with the fried egg.