ingredients:
1 whole chicken, cut into 8 pieces
200 ml of water
2 stalk lemongrass, crushed
2 bay leaves lbr
2 lbr lime leaves
1 tsp sour
cooking oil
puree:
6 pcs onion
4 cloves of garlic
5 grains hazelnut
2 cm turmeric
200 grams of ginger, grated
1 tsp salt
How to Make:
1. Marinate chicken with seasoning paste, insert in the skillet and cook, stirring, stirring until chicken changes color. Give water, reduce heat, and cook until the spices to infuse the water runs out. Remove and set aside.
2. Separate the chicken with spices, dry fry the chicken until browned, remove and drain.
3. Kecokatan fried herbs to dry, remove and drain. Sprinkle chicken with dried herbs.
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