KOMPAS.com – Chicken stew can be used as a warm dinner menu that appears.
This time the chicken stew is made with a part of the thigh meat, then for the seasoning there are onion, garlic, nutmeg, pepper, bay leaves, sweet soy sauce, and coconut milk.
Chicken stew is suitable to be eaten with warm rice, if you like spicy add sambal or sliced chili.
Check out the following coconut milk stew recipes, quoted from the book “The Most Food Food Recipe – The Sedow Variations” (2011) by Indriani published by PT Gramedia Pustaka Utama.
Also read:
Material:
- 8 upper chicken thighs
- 1 lime fruit
- 10 shallots, sliced
- 6 cloves of garlic, finely chopped
- 3 bay leaves
- 3 orange leaves
- 3 cm of ginger, memor
- 1 tomato, cut into pieces
- 1/2 teaspoon salt
- 1/2 teaspoon pepper powder
- 3/4 teaspoon nutmeg powder
- 1/2 teaspoon sugar
- 6 tablespoons of sweet soy sauce
- 800 ml of water
- 600 ml of thick coconut milk from 1 coconut
- 2 curly red chili, sliced round for sprinkling
- 2 tablespoons of oil to saute
Also read:
How to make chicken stew:
- Coat the chicken with lime juice, stir well. Set aside.
- Saute onion, garlic, bay leaves, orange leaves, and ginger, cook until fragrant.
- Add the chicken, cook until it changes color. Add tomatoes, cook until withered. Add salt, pepper, nutmeg powder, sugar, and sweet soy sauce. Stir well.
- Pour water, cook until the spices are absorbed and the chicken is half cooked.
- Add thick coconut milk, cook until the sauce thickens. Lift.
- Serve with a sprinkling of iris red chili.
