400 grams of boneless chicken
3 tablespoons of tamarind water
2 tablespoons sweet soy sauce
3 tablespoons of vegetable oil
150 ml of hot water
6 onion grains
3 garlic cloves
2 tablespoons of coriander roasted grain
4 tablespoons brown sugar, thinly sliced
2 galangal finger segments
½ tsp of fine salt
Complementary, stir well
5 tablespoons sweet soy sauce
2 large red chilies, remove the seeds, thinly sliced
1 red tomato, diced
****1. Cut the thin chicken meat wide against the fiber;***
2. Stir well with finely ground spices, sour water and sweet soy sauce. Let stand for 2-3 minutes while preparing other ingredients;
3. Heat the oil in a skillet over a small flame. Saute spiced chicken until it changes color. Give water. Stir. Cook until cooked and thick;
4. Serve with complement.
50 gr fillet chicken breast
3 tablespoons of cooking oil
2 tablespoons of butter
1 fruit bawanb bombai, thinly sliced lengthwise
100 ml of hot water
3 tablespoons of coconut milk
5 red chili, thinly sliced
2 chopped chili, thinly sliced
5 pieces of red cayenne pepper, thinly sliced
5 basil leaves, pick the leaves
3 cherry tomatoes, split 2
4 cloves garlic
3 fried candlenut
½ tsp of powdered white pepper
½ tsp of fine salt
½ tsp sugar
1. Cut the thin chicken meat lengthwise. Mix well with fine spices. Let stand for 2-3 minutes so the spices soak while preparing other ingredients;
2. Heat the oil and butter in a skillet over a small flame. Saute the onion until wilted. Add spiced chicken meat while stirring until it changes color. Add water and coconut milk. Stir well. Cook until the meat is tender;
3. Enter the red pepper, gendot chili, and cayenne pepper. Stir well. Shortly before being removed, put the basil and tomatoes. Stir well. Lift, sprinkle the chili powder. Serve while hot.
