http://donasofia.wordpress.com/ala-donsof/
Groceries:
1 chicken country / domestic poultry, cut into 4 parts
1 tablespoon lemon juice
500 ml coconut milk
500 ml of water
2 bay leaves
2 kaffir lime leaves
1 stalk lemongrass, white part, crushed
Puree:
5 cloves garlic
Red onion 2 eggs
2 eggs pecans, toasted
1 cm turmeric
1 cm ginger
½ tsp pepper granules
½ tsp coriander, toasted
½ tsp shrimp paste fried
1 teaspoon salt
Cook:
1. Marinate chicken pieces with lemon juice until blended. Let stand for 30 minutes.
2. Boil water, coconut water, bay leaves, lime leaves, lemongrass, and spices.
3. Enter the chicken pieces. Cook until chicken is tender meat. If using chicken native add enough hot water until chicken is tender.
4. After the water runs out, lift the chicken.
5. Prepare grill, basting with vegetable oil. Grilled chicken pieces with a back and forth seasoning and basting until the skin is dry and smells good. Lift.
6. Serve warm with salad vegetables and sauce.
Serve for 6 people
0 comments:
Post a Comment