Mother Bakes Easy

Welcome to cook and bake people! Enjoy many recipes from my kitchen my personal way.

Ngo Hiong/ 5 Spices Roasted Chicken (Bilingual Eng-Indo)

Ngo Hiong/ 5 Spice powder is one of Chinese famous cooking spices you can find easily in Asian Mart. In this recipe I roast the chicken instead of frying it and I didn’t make any sauce for dipping, just it it straight with steamed rice. It’s simply yummy and easy to make. Try it soon!

(Teman-teman, ini aku share resep untuk bikin ayam panggang Ngo Hiong. Bubuk Ngo Hiong nya banyak dijual di supermarket terdekat. Aku nggak bikin bumbu cocolan apapun dan hanya pakai bumbu-bumbu dan kecap lain yang super simple. Yuk, cobain!)

IMG_9060

Ingredients:

– 1 kg of chicken (ayam potong)

– 2 cloves of garlic –> cut roughly (bawang putih segar –> potong kasar)

– 2 tablespoon of soy sauce (kecap asin)

– 2 tablespoon of sweet soy sauce (kecap manis)

– 1 teaspoon of Ngo Hiong powder (bubuk Ngo Hiong/ 5 Spice Powder)

– 1/2 teaspoon of cheyenne pepper (bubuk cabe merah besar)

– 1/8 teaspoon of black pepper (bubuk merica hiram)

– 1/4 teaspoon of salt (garam)

– 1 tablespoon of butter (butter/margarin)

Steps:

1. Dab the chicken dry with kitchen paper/ towel and rub the chicken evenly with cut garlic and mixture of Ngo Hiong powder, salt, cheyenne pepper, soy sauce, sweet soy sauce, and black pepper.

(Keringkan permukaan ayam dengan tissue dapur dan lumuri ayam secara merata dengan potongan bawang putih segar dan dengan campuran bubuk Ngo Hiong, garam, bubuk cabe merah besar, bubuk bawang putih, kecap asin, kecap manis, dan bubuk merica hitam.)

2. Place the chicken in a container and cover it tight with plastic wrap, put in in the fridge for at least 5 hours.

(Letakkan ayam di sebuah wadah dan tutup wadah dengan cling wrap/ plastik bening dan simpan di lemari es selama minimum 5 jam.)

3. Preheat the oven for 180 C

(Panaskan oven hingga 180 C.)

4. On a wire rack, place on the chicken and roast them for about 20 minutes. After 20 minutes, open the oven and rub the chicken with butter, roast for another 30-40 minutes.

(Pada rak pemanggang, letakkan ayam dan panggang selaa 20 menit. Setelah 20 menit, buka oven dan lumuri ayam dengan butter/ margarin dan panggang kembali selama 30-40 menit.)

5. Take the chicken out of the oven and cut onto desired pieces.

(Keluarkan ayam dari oven dan potong potong sesuai selera.)

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4 comments on “Ngo Hiong/ 5 Spices Roasted Chicken (Bilingual Eng-Indo)

  1. Elizabeth Tedjapratama
    January 21, 2016

    Shearly,, kepikir ayam ngo hiong di panggang tp gak brani coba kuatir ndak enak, tyt bs yaaa.. plan coba hr sabtu nanti.. 😉 ini manggangnya lgs nangkring di rack kawat itu aja ya..gak kudu yang muter kan (ditusuk kawat tebel)?? thanks sebelumnya.. 🙂

    • motherbakes
      January 21, 2016

      Elizabeth Tedjapratama : Iya ce, itu aku panggang, cukup diletak di rak panggang aja bawah nya dikasih loyang dilapisi kertas baking. Praktis dan lebih nggak berminyak ce daripada ayam Kanton

  2. Elizabeth Tedjapratama
    January 23, 2016

    OK2..sip…mau eksekusi nih..thanks Shear 🙂

    • motherbakes
      January 24, 2016

      oke okeeee semoga cocok yaaa

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This entry was posted on October 6, 2014 by in Chicken and tagged , , , , , .

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