Resep GOHYONG VIRAL CIKINI: Lengkap Dengan Kuah Sausnya

Summary

In this video, Devina Hermawan shares a recipe for making crispy and springy Cikini Chicken Gohyong, a popular dish known for its unique texture. The process includes preparing a crispy skin, creating a flavorful sauce, and making a textured filling with boiled chicken and meatballs. Devina demonstrates each step with tips on ingredients, cooking methods, and the right equipment, including the W-388 stove and Winn Gas products. The result is a delicious, plump Gohyong with a savory taste and a crispy exterior, perfect for family meals or special occasions.

Takeaways

• 😀 The skin of the Gohyong should be extra crispy, with a springy and textured filling.
• 😀 The dish is known as Cikini Chicken Gohyong, a viral recipe that's a great choice for family meals or special events.
• 😀 The Gohyong skin is a budget-friendly version of Rissole skin, made without milk to ensure crispiness.
• 😀 The sauce for Gohyong is a runny steak sauce made with ketchup, oyster sauce, soy sauce, Worcestershire sauce, palm sugar, and optional five-spice powder.
• 😀 The Gohyong stuffing contains boiled chicken, beef meatballs with high tapioca content, and seasonings like garlic, shallots, green onions, and various spices.
• 😀 The Gohyong skin batter consists of flour, cornstarch, oil, egg, water, and salt. It should be mixed until smooth and strained to remove lumps.
• 😀 When cooking the Gohyong skin, ensure the batter is spread evenly in a well-heated pan, cooking until the skin is golden and crispy.
• 😀 For the Gohyong sauce, sauté garlic and shallots in margarine or oil, then add the other ingredients and bring it to a boil.
• 😀 The stuffing is prepared by blending shallots and garlic, adding boiled chicken and chopped meatballs, and mixing with seasonings and flour before incorporating eggs and green onions.
• 😀 The Gohyong rolls are sealed with the batter and sliced thinly to ensure they expand and become crispy when fried. The frying process is key to achieving the desired texture.
• 😀 Use a large amount of oil and high heat to fry the Gohyong, ensuring they are cooked evenly and become crispy, with a frying time of approximately 7 minutes.

Q & A

What is the key to getting a crispy Gohyong skin?

The key to a crispy Gohyong skin is using a batter with a reduced amount of eggs compared to a Rissole skin recipe. This results in a crispier texture when fried.

What can I substitute for five-spice powder in the Gohyong sauce?

If you don't have five-spice powder, you can skip it. It adds a Chinese BBQ-like aroma, but the dish will still taste great without it.

What kind of chicken should be used for the Gohyong stuffing?

For the Gohyong stuffing, use skin-on chicken thigh fillet that has been boiled. The recipe lists the weight of raw fillet before boiling.

How should the meatballs be prepared for the stuffing?

The meatballs used for the Gohyong stuffing should contain more tapioca than meat. This gives the filling a spongy texture, which is key to the dish.

What is the purpose of adding tapioca flour to the Gohyong stuffing?

Tapioca flour is used in the Gohyong stuffing to help bind the ingredients together and provide a chewy, spongy texture when fried.

How should the Gohyong stuffing be mixed for the best texture?

The Gohyong stuffing should be mixed until the dry ingredients are well combined before adding eggs and green onions. The mixture should not be too wet to prevent the Gohyong from becoming flat when sliced.

What is the importance of heating the oil before frying the Gohyong?

Heating the oil before frying is crucial to ensure the Gohyong expands and becomes crispy. If the oil is not hot enough, the Gohyong may turn out dense rather than light and airy.

What safety precautions should be taken when using a gas stove for frying Gohyong?

When frying Gohyong, it's recommended to use a PSFR W-900M regulator from Winn Gas, which has a double-lock system and a safety rubber seal. This ensures safe and efficient cooking.

How long should the Gohyong be fried to achieve the ideal texture?

The Gohyong should be fried for about 7 minutes until it becomes crispy and golden brown. This ensures it reaches the perfect texture—crispy on the outside with a spongy filling.

Can I use a regular pan instead of a non-stick one for making the Gohyong skin?

Yes, you can use a regular pan, but make sure to oil the surface evenly and heat it properly to avoid the skin sticking. A non-stick pan is recommended for easier cooking.