CHICKEN FRY CRISPY

CHICKEN FRY CRISPY
SUBSTANCE:
1 chicken tail, crosscut become 20 shares
1 sdm of orangeade nipis and 1 sdt salt
2 cm ginger, contusing
2 leaf sheet greet
1 litre irrigate
Attenuating:
10 garlic fang
8 walnut item, sangrai
2 sdm coriander, sangrai
1 sdm salt
Crispy flavour:
20 gr of sago flour
1 sdt baking powder
Cooking oil sufficiently
Complement:
fresh vegetable of vegetable and condiment plough: 3 big red chilli fruit, 8 red cayenne fruit,
and 1 tomato, fry till semi forceps, lift, attenuating. Enhancing 1 sdt
matured terasi and 1 / 4 sdt salt, swirl to flatten.

WAY OF MAKING
1. Wash out the chicken, smear with the orangeade nipis and 1 sdt salt, hushed by 15 minute, wash out again, leak. Braise the chicken with ginger, leaf greet, and smooth flavour. Cook the chicken soften, use the fire [is], lift the. its Chicken leak, casting aside its gravy
2. Crispy flavour: take the chicken gravy as much 500 ml, mix with the sago flour, ripe till jell, lift, made cool. After chilled, enhancing by baking is powder, swirl to flatten, casting aside
3. Heating oil, fry the chicken till golden cacao, lift. Pouring crispy flavour is above chicken sesendok-sendok, fry till yellow and have a nest, lift
4. Present the warmness with the fresh vegetable of vegetable and condiment plough.

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