FRIED CHICKEN FROM SUKABUMI

FRIED CHICKEN FROM SUKABUMI

Material:
A tail of free-range chicken, discard the head and legs
500 ml coconut cream
2 bay leaves
1 stalk lemongrass, dimemarkan


Spices:
8 cloves garlic
4 purple onion*
4 para hazelnut
1 / 2 tablespoon cilantro
1 teaspoon salt

containing chilis:
5 onions
6 pieces of red chilli
2 pieces of red chile
1 piece shrimp paste
1 tomato
30 grams brown sugar
salt to taste
recycled cooking oil to fry the chicken to taste
Material crumbs:
350 chicken cooking water
3 tablespoons rice flour

Method:
1. Boil chicken with coconut cream, spices, bay, lemongrass chicken until meat
software.
2. Measure the cooking water until it reaches 350 ml. Add the rice flour. Stir well.
Dip the chicken on that and fry until cooked.
3. Time was also fried flour mixture. use a spoon to pour time
dough that fell, small shape. Stir to brown color
evenly. Remove and drain. Sprinkle this powder over the chicken meal. Serve chicken
with raw fresh vegetable and sauces.
4. How to make chili. Blend all ingredients and stir together 1 / 2
cm galangal which dimemarkan. After the water dehydrates.
Serves 8