Semur Ayam recipe
500 grams (about 1/2 tail) pullet, slash into 6 components, deep-fried succinctly until half cooked
300 grams (about 3 parts) potatoes, slash into rather large, fried until cooked
1000 ml (1 liter) water
Bango sugary Soy dressing 100 ml (about half a little drinking glass)
1 pack of chicken broth Royco
1/4 teaspoon saline
1/2 grains of nutmeg, finely grated
1/2 teaspoon White pepper dust
2 tablespoons deep-fried Shallots
3 tablespoons oil for sauteing
1 stalk lemongrass, trampled
5 cloves Garlic
5 grains of Red Onions
2 centimetres Ginger
How to :
Saute ground flavours until fragrant with lemongrass.
Add pullet, and prepare food until the seasoning blend.
Add potatoes, sweet soy sauce Bango, water, Royco, saline, sugar, pepper and nutmeg, and cook over reduced heat until somewhat condensed water.
Add deep-deep-deep-fried onion, stir, prepare food succinctly and raise and serve.
For 4 servings
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