Ingredients:
1 chicken, cut to 20 parts
1 tablespoon lime juice and 1 teaspoon salt
2 cm ginger, crushed
2 bay leaves
1 liter of water
Blend:
10 cloves garlic
8 cloves pecans, toasted
2 tablespoons coriander, toasted
1 tablespoon salt
Savory Seasonings:
20 gr sago flour
1 teaspoon baking powder
Cooking oil to taste
Garnish: fresh vegetable vegetables and sambal plow: 3 large red chilies, 8 fruit red chili sauce, and 1 tomato, fried up to a half cooked, remove and puree. Add 1 teaspoon shrimp paste and cooked 1 / 4 tsp salt, stir well.
Directions:
1. Rinse the chicken, coat with lemon juice and 1 teaspoon salt, let stand 15 minutes, washed again, drained.
2. Boil chicken with ginger, bay leaves, and spices. Cook chicken until software, use medium heat, remove from heat. Drain chicken, reserving broth.
3. Savory Seasonings: grab as many as 500 ml chicken broth, mixed with corn starch, cook until thickened, remove and let cool. Once cool, add the baking powder, stir well, set aside.
4. Heat oil, fry chicken until golden brown, remove from heat. pour savory seasoning over chicken-spoonful spoon, fry until golden and nesting, lift.
5. Serve warm with salad vegetables and plow spicy sauce.
Serve for 4 peoples
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