Spicy Chicken Wing

Material:
10 pieces chicken wings
75 g wheat flour
cooking oil
Seasoning, mix well:
2 tablespoons bottled tomato sauce
2 tablespoons soy sauce UK
1 tablespoon soy sauce
3 tablespoons bottled chili sauce
1 clove garlic, grated
1 / 4 cm ginger, grated
1 teaspoon Tabasco sauce
½ teaspoon pepper
1 teaspoon salt
Method:
1. Cut chicken wings into two parts, discarding the pointed part up to each
into two parts. Rinse and drain.
2. Toss chicken wings with seasoning until blended. Let stand for 30 minutes.
3. Sprinkle chicken wings with flour until blended.
4. Fry in hot oil until cooked and dry lot. Lift and
iriskan.
5. Place on a heat resistant plate. If there are remaining ingredients, brush on chicken wings.
6. Bake in hot oven 170 C for 15 minutes. Lift. Serve hot.
For 4 people

Ayam Goreng Kalasan

Material:
A tail of a fat free-range chicken, cut into 4 parts
2 tablespoons lime juice
1 tsp garlic
500 ml coconut milk
50 g sugar Java, comb
2 tablespoons soy sauce
1 bay leaves
cooking oil
Spices, puree:
8 onions
4 cloves garlic
1 cm galangal
½ teaspoon pepper
1 teaspoon salt
Method:
1. Marinate chicken with lemon juice and garlic until blended. Let it stand for
1 hour.
2. Boil coconut milk with spices, bay leaves, sugar and soy sauce.
3. Add chicken, cook until chicken is tender and juices run out. Drain and remove
chicken to cool.
4. Fry in hot oil until crispy and lots. Lift and serve warm.
For 6 people

Resep Masakan - Resep Mie Ayam

Materials - materials:

1 / 2 kg chicken noodles (ready to be purchased at
market)

Chicken Oil 100 ml

100 ml soy sauce sauce

300 g cooked chicken meat and cut into the box

3 tablespoons sweet soy sauce

2 tablespoons soy sauce Britain

2 chopped leeks

Caisin, spices and fried onions to taste.


Spices are necessary:

3 cloves garlic

5 pieces of red onion

1 tsp Coriander

3 cm turmeric

3 cm ginger

4 cloves Tamarind


Materials to make the stock:

2 liters of water

kg chicken bones 1 / 2

1 teaspoon salt

1 / 2 teaspoon pepper


Method:

Broth: boiled water until boiling, put the chicken bones,
be cooked
over low heat until aromatic broth. Add
pepper
powder and salt.

Saute the blended ingredients until fragrant, put
chicken and fry until the ingredients are absorbed into the
chicken, add spices, stir-fry briefly, remove,
set
side.

Enter the 2 tablespoons oil in a bowl of chicken, 1 / 4
tsp
seasoning.

Boil noodles and chopped caisin has until cooked,
release
and place in a bowl filled with spices,
place
chicken 2 tbsp.

Sprinkle with fried onions and scallions are
already
chopped.


Note:

Key oil chicken noodle delicacy of chicken.

How to make: take the chicken skin and fat, heat
lower heat, add 2 cloves garlic
digeprak, heat up
all the oil out of the skin and chicken fat, oil
is
ready for use.