foto: Facebook/Bala
Brilio.net - Free-range chicken is known to have a distinctive and more savory taste than broiler chicken. With high protein and low fat content, free-range chicken is a healthy choice for various dishes, from soto, opor, to fried chicken. However, the harder and tougher texture of the meat is often a challenge in processing it.
Generally, to tenderize kampung chicken , people use a pressure cooker or simmer it for a long time. However, not everyone has a pressure cooker at home. Fortunately, there is a natural way that can be used, as shared by Facebook user Bala.
Tricks to tenderize free-range chicken with kedondong leavesFacebook user Bala shared a simple way to tenderize free-range chicken using kedondong leaves. In the video he uploaded, the account owner wanted to cook free-range chicken. But the problem was that it was hard and tough, so it had to be tenderized first.
photo: Facebook Bala
"Because I don't have a pressure cooker, I boil it using kedondong leaves. Makes it soft quickly (read: tender)," said the account owner as quoted by BrilioFood from Facebook Bala, Wednesday (22/1).
In practicing the method, the video owner appears to boil free-range chicken meat first. Then, he put several clean kedondong leaves into the boiled village chicken meat.
photo: Facebook Bala
The account owner added that this method can be applied to tenderize other meats such as beef which also has the potential to be tough and chewy.
Content and safety of kedondong leaves.Ambarella leaves contain the enzyme bromelain which has the ability to break down proteins in meat. This enzyme works by breaking down the protein fibers that make meat tough and tough. This process is the same as what happens when using pineapple or papaya to tenderize meat.
The use of kedondong leaves as a meat tenderizer is considered safe because it is a natural ingredient. Unlike chemical meat tenderizers that can leave harmful residues, kedondong leaves do not cause side effects if used properly. However, it is still necessary to pay attention to the cleanliness of the leaves and not to use excessive amounts.
Recipe for processed free-range chicken.Once the free-range chicken is tender, it can be processed into various delicious dishes. Here are some recipes you can try:
Material:
- 1 free-range chicken, cut according to taste
- 6 cloves of garlic
- 8 cloves of shallot
- 4 candlenuts
- 2 pieces of turmeric
- 2 pieces of galangal
- 2 stalks of lemongrass
- 3 bay leaves
- Salt and pepper to taste
How to make:
1. Puree all the spices except the lemongrass and bay leaves.
2. Saute the ground spices until fragrant
3. Add the tenderized chicken, stir well
4. Add enough water, cook until the spices are absorbed.
5. Serve with fried onions sprinkled on top.
Sauce ingredients:
- 6 cloves of garlic
- 8 cloves of shallot
- 3 pieces of turmeric
- 2 pieces of ginger
- 4 candlenuts
- Pepper, salt and stock powder to taste
Complement:
- Soun
- Sliced cabbage
- Bean sprouts
- Leek
- Fried onions
- Lime
How to make:
1. Puree all the spices for the sauce
2. Saute the spices until fragrant
3. Add the tenderized chicken
4. Add water, cook until it boils
5. Serve with accompaniments
1. Choose fresh free-range chicken with the following characteristics:
- The meat is chewy and not mushy
- Clean skin and no bruises
- Fresh aroma without any pungent odor
2. Before boiling with kedondong leaves:
- Clean the chicken with running water
- Cut into uniform sizes so they cook evenly.
- Boil briefly and discard the first boiled water to remove dirt and blood
3. Optimal time for boiling with kedondong leaves:
- For young chickens: 30-45 minutes
- For old chicken: 60-90 minutes
- Use medium heat for maximum tenderization.
By following the guide above, processing free-range chicken is no longer a hassle. This method of using kedondong leaves is a practical and natural alternative to get a tender and delicious meat texture.
(brl/tin)
