CHICKEN FRY THE

CHICKEN FRY THE
Substance :
1 crosscut kampong chicken tail 4 shares
2 bar serai contuse
3 cm of alpine galanga contuse
3 leaf sheet greet
1 sdm demerara comb
2 sdm irrigate the asem jawa

1 nutmeg seed contuse
1 sdt of powder broth feel the chicken
250 ml of coconut mink from 1 / 2 coconut item
Oil to fry the sufficiently
Attenuating :
8 shallot item
5 garlic fang
1 sdm of dill sangrai
1 sdt of dill sangrai
1 sdt merica item
5 item of walnut sangrai
5 cm of turmeric baker
1 cm ginger

Way of making
1. Chicken after washed out the, leak
2. Prepare the frying pan, put the chicken smear with the smooth flavour [enter/include] the serai, alpine galanga, leaf greet the, demerara, irrigate the asem, nutmeg, broth of powder and coconut mink
3. Ripe with the fire [is] till soft chicken, lift
4. Present with rice uduk.

To : 4 people
Note : rest of flavour ungkep can be utilized for the mengungkep of know and tempe, for the ati of ampla, ox intestine, chicken intestine, empal and paru, braise first till soften, later;then give the flavour of is equal to chicken, hushed by during 30 minute and fry till ripeness, broil the flavour prawn of  equal to direct chicken fry.

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