host posted on May 15, 2009 00:38
Ingredients:
1 frying chicken of about 900 g, divided into 8 pieces.
1 / 2 teaspoon nutmeg, grated
2 teaspoons brown sugar
2 large onions, roughly cut
2 cloves garlic, minced or pressed filmy
2 cloves
3 tablespoons soy sauce bentang Manis
1 / 2 cucumber
salt
pepper from the mill
Preparation:
Clean the chicken pieces dry with kitchen paper. Add the nutmeg to taste and understanding, salt, brown sugar and pepper. Put this together well and rub the chicken pieces in it. Let the pieces below a quarter of an hour or longer are. Heat oil in a wok and fry the chicken in this eel all sides golden brown and crunchy. Take them off the pan and keep warm. Fruit in the remaining oil to stirring until it begins to color. Add the garlic stirring until the onion begins to brown.
Add the cloves to. Put everything several times well and pour 2 dl of boiling water (or rather chicken broth) and soy sauce in it. Stir everything around and put the pieces of chicken back in pan.
Tempering the heat source. Put the lid on the pan angle and let the chicken pieces in half an hour overcooked stew. Please note that during the simmer too much moisture has evaporated and that the evidence is not burn. Serve the chicken pieces stewed with adhering sauce in a heated dish. Lay cucumber slices to garnish any there.