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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
300 gr Kulit & lemak ayam, 500 ml Minyak
1 st Ketumbar, 5 Bawang putih-geprek
5 cm Jahe-geprek, 5 cm Kunyit
1 st Lada & 2 Kemiri-geprek kasar
Cara membuat
Tumis bawang, lada, ketumbar & kemiri dengan sedikit minyak di api sedang hingga wangi. Kecilkan api, masukkan kulit & lemak ayam, tutup wajan/pan & masak hingga keluar minyaknya. Tambahkan sisa minyak & bahan2 lain, masak lagi selama 15-20 menit (hingga rasa menyatu & kulit kering). Dapat juga dengan memasaknya di oven: Campur semua bahan di dalam pan. Panggang di oven 150º C sampai kulit terlihat kering.
Saring minyak ke dalam mangkuk lalu dinginkan. Simpan di dalam wadah gelas atau botol tertutup.
Minyak ayam ini dapat digunakan utk campuran membuat Mie Ayam Bakso & Pangsit maupun Sate Ayam Ponorogo.
Ingredients
300 gr Chicken skin+fat, 1 tsp Coriander
500 ml Frying oil, 5 Garlic cloves-smashed
5 cm Ginger-crushed, 5 cm Turmeric
1 tsp Pepper & 2 Candle nuts-crushed
Directions
Sauté the garlic, pepper, coriander & candle nuts with little oil over medium heat until fragrant. Reduce the heat to low; stir in the chicken skin & fat. Put on the wok lid & cook until you see there is more oil in the wok/pan. Add in the rest of ingredients; cook again for another 15-20 minutes (until the flavor blended & the skin dries). Or you can also cook it in the oven: Combine & place all ingredients in a deep pan. Bake in the oven at 150º C until the skin becomes crispy.
Strain off the oil into a big bowl & let it cool completely. Store the chicken oil in a glass jar/bottle.
You can use the chicken oil to make Noodles with Meatballs, Wonton & Sauteed Chicken or Sate Ayam à la Ponorogo.
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