Pop Chicken Recipe
The specialty of pop chicken that distinguishes it from other chicken preparations is its white color with very tender meat. The savory taste of this dish is obtained from the boiling process using coconut water and spices such as lemongrass, ginger, galangal and kaffir lime leaves. Don't forget to serve it with chili sauce and warm rice.
Ingredients
- Free-range chicken, cut into 4 parts - 1/4 tail
- Coconut water, to cover the chicken - 3 cups
- Right amount of oil
- Seasonings to cover the chicken:
- Shallots - 3 cloves
- Garlic - 2 cloves
- Pecan - 3 pieces
- Lemongrass - 1 stick
- Ginger - 2 cm
- Galangal - 2 cm
- Kaffir lime leaves - 3 pieces
- Salt to taste
- Chili Ingredients:
- Red cayenne pepper - 5 pieces
- Curly chili - 5 pieces
- Medium tomato - 1 piece
- Shallots - 5 cloves
- Garlic - 1 clove
- Cooking oil - 3 tbsp
- Salt to taste
- See Mother's Recipe Version
Plans
- 1. Wash the chicken that has been cut. Put in a saucepan, then add all the spices that have been mashed except lemongrass.
- 1. Boil all the chili ingredients in a little water until it looks soft, then drain.
- 1. You can also use chicken pieces, with a shorter ungkep time, which is only 10 minutes. Only after that can be directly fried.
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