KOMPAS.com – Chicken sapo is a warm dish that is rich in nutrition, suitable for serving the family. The delicious thick sauce combines perfectly with various vegetables and chicken.
This dish is often used as a home menu choice because it is easy to make and uses simple ingredients. The savory taste makes chicken sapo a favorite in various situations, especially in cold weather.
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With the addition of baby kailan, white mustard greens and mushrooms, this chicken sapo is not only delicious but also healthy.
Check out the complete recipe below to create warmth at the dining table, quoted from the book “100+ Fail-Proof Cooking Tips” (2009) by Sufi SY published by Kawan Pustaka.
Material
- 200 g chicken meat without skin and bones
- 100 g baby kailan, peel, cut into pieces
- 200 g white mustard greens, peeled, chopped
- 100 g carrots, thinly sliced obliquely
- 2 hioko mushrooms, soaked, cut into pieces
- 6 cloves of garlic, finely chopped
- 50 g onions, thinly sliced lengthwise
- 150 g red and green peppers, seeds removed, chopped
- 1 segment of ginger, thinly sliced
- 1 tbsp sweet soy sauce
- 1 tsp soy sauce
- ½ tsp ground pepper
- 750 ml chicken stock
- 2 spring onions, sliced 2 cm obliquely
- 1 tablespoon cornstarch, dissolved in water
- Oil for sautéing and frying
- Salt and sugar to taste
- Heat 4 tablespoons of cooking oil, then saute the garlic and ginger until fragrant.
- Add chicken meat, stir until it changes color. Add onions, stir well.
- Pour in the chicken stock, stir, and cook until boiling. Add carrots, Chinese cabbage, baby kailan, mushrooms and peppers, stir until the vegetables are half cooked.
- Add sweet soy sauce, light soy sauce, ground pepper, salt and sugar. Stir well and cook until the chicken and vegetables are perfectly cooked.
- Add the cornstarch solution, stir until the sauce thickens. Remove and serve warm chicken sapo with white rice.
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