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Dada Ayam Panggang Herba

Dada Ayam Panggang Herba
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Fakta Pemakanan

Setiap hidangan 170g

% Nilai Harian berdasarkan diet 2000 kcal

Kalori 280 kcal
14% DV
Jumlah Lemak 6.0g
9% DV
Jumlah Karbohidrat 0.0g
0% DV
Protein 52.0g
100% DV

Tentang

Dada ayam tanpa lemak yang berjus, diperisakan dengan herba lalu dipanggang atau dimasak atas kuali hingga empuk. Sesuai sebagai hidangan utama serba guna untuk salad, nasi atau sayur-sayuran.

Bahan-bahan

Dada Ayam Panggang Herba

Pengenalan


Inilah kemewahan yang paling sederhana: ayam dikendalikan dengan cermat, dibumbui secara sederhana, dan dipanggang hingga mencapai hasil akhir yang bersih dan berjus. Tujuannya bukan hiasan tetapi kejelasan rasa dan tekstur, dengan isi kekal lembap dan permukaannya sedikit keperangan. Apabila dimasak dengan betul, ia tepat, elegan, dan lengkap.

Asas resipi


  • Kategori hidangan: Hidangan utama

  • Masakan atau asal: Kontemporari

  • Jenis sajian: Makan malam

  • Hasil: 1 hidangan

  • Saiz hidangan: 170 g

  • Masa penyediaan: 5 minit

  • Masa memasak: 18 minit

  • Jumlah masa: 23 minit

  • Tahap kesukaran: Mudah


    • Peralatan


  • Dulang pembakar kecil

  • Ketuhar

  • Termometer bacaan segera

  • Tisu dapur

  • Papan pemotong

  • Pisau tajam


    • Bahan-bahan


  • 170 g dada ayam, tanpa kulit dan tanpa tulang


    • Kaedah


  • 1. Panaskan ketuhar kepada 220°C. Lapik dulang pembakar kecil jika perlu untuk pengendalian yang lebih kemas.

  • 2. Tepuk dada ayam hingga benar-benar kering dengan tisu dapur. Bentukkannya kepada ketebalan yang sekata supaya ia masak secara seragam.

  • 3. Letakkan ayam di dalam dulang dan panggang selama 16 hingga 18 minit, bergantung pada ketebalan. Permukaannya harus menjadi warna keemasan muda, dan bahagian paling tebal harus mencatat 74°C di bahagian tengah.

  • 4. Keluarkan ayam dari ketuhar dan rehatkannya di atas papan selama 5 minit. Isinya harus menjadi lebih relaks dan kekal berjus apabila dihiris.

  • 5. Hiris kemas melawan urat dan hidangkan segera.


    • Penyajian dan hidangan


    Susun ayam yang telah dihiris dalam satu garisan kemas atau sedikit bertindih di atas pinggan suam. Hidangkannya dengan permukaan perang di bahagian atas dan bahagian potongan kelihatan, supaya bahagian dalam tampak lembap dan bertekstur halus.

    Nota profesional


    Permukaan yang kering sangat penting untuk warna yang baik dan hasil panggang yang bersih. Jangan lanjutkan masa memasak melepasi tahap masak yang sepatutnya; ayam harus legap sepenuhnya, lembut, dan hanya sedikit pejal di bahagian tengah. Merehatkan ayam bukan pilihan, kerana ia mengekalkan kejusan dan memberikan keseimbangan akhir pada daging.
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