Sweet
& Sour
Chicken claw
INGREDIENTS:
16 chicken claw, washed, cut into pieces
150 g button mushrooms, sliced
1 liter of water
6 large red peppers, cut into pieces
8 large green peppers, cut into pieces
10 chili pepper red
2 stalks lemongrass, crushed
2 cm galangal, crushed
3 bay leaves
5 pieces of orange leaves
2 fresh tomatoes
5 tablespoons soy sauce
1 tsp salt, 1/2 tsp pepper
1 tsp instant chicken-flavored broth
16 chicken claw, washed, cut into pieces
150 g button mushrooms, sliced
1 liter of water
6 large red peppers, cut into pieces
8 large green peppers, cut into pieces
10 chili pepper red
2 stalks lemongrass, crushed
2 cm galangal, crushed
3 bay leaves
5 pieces of orange leaves
2 fresh tomatoes
5 tablespoons soy sauce
1 tsp salt, 1/2 tsp pepper
1 tsp instant chicken-flavored broth
puree:
10 grains of red onion
5 cloves of garlic
1/2 tsp shrimp paste cooked
10 grains of red onion
5 cloves of garlic
1/2 tsp shrimp paste cooked
Topping: Basil leaves to taste
HOW
TO MAKE:
1. Heat oil, stir-fry ground spices, red chilli, green chilli, ginger, leaves greetings, and orange leaves until fragrant.
2. Enter the chicken claw, soy sauce, salt, pepper, and water, and cook until claw soft.
3. Insert an instant taste of chicken broth, mushrooms, sliced tomatoes, and basil, cook briefly, lift.
4. Serve warm with white rice.
For: 4 servings
1. Heat oil, stir-fry ground spices, red chilli, green chilli, ginger, leaves greetings, and orange leaves until fragrant.
2. Enter the chicken claw, soy sauce, salt, pepper, and water, and cook until claw soft.
3. Insert an instant taste of chicken broth, mushrooms, sliced tomatoes, and basil, cook briefly, lift.
4. Serve warm with white rice.
For: 4 servings
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