Later Chicken Bage
Lombok style chicken soup tastes more savory and delicious. Cooked slowly so the flavors mingle perfectly into the chicken meat. Kedondong leaf fresh acid gives special taste on the tongue. Let us try to practice the recipe ....
Category Cuisines: Indonesian cuisine
Estimated Preparation Time: 60 Minutes
Presented To: 6 People
Ingredients:
1 whole chicken, cut into pieces
1 liter of water
2 pieces of chicken flavor Block
30 grams of leaves or leaf acid kedondong Java
1 tablespoon vegetable oil
Puree:
5 grains of red onion
3 cloves of garlic
6 items hazelnut
½ cm galangal
1 teaspoon toasted coriander
1 teaspoon of pepper grains
2 teaspoons of salt
How to prepare:
1. Saute the spices until fragrant.
2. Enter the chicken pieces, stir until stiff.
3. Pour the water and enter the Block Taste Chicken. Simmer until chicken is tender meat.
4. Enter acid leaves / amra, and cook until wilted. Lift.
Tips:
- Use a fat young kampong chicken that soup more tasty and tender chicken meat faster
- Leaves can be replaced with leaves kedondong Java acid, starfruit vegetables or lime juice
Nutritional Information:
Calories: 104 Cal
Protein: 16:42 gr
Fat: 2.72 g
Fiber: 0.46 g
Carbohydrates: 3.15 g
0 Response to "Later Chicken Bage "
Post a Comment