Filter
Reset
Sort ByRelevance
Stephanie boyer
Hot chicken from mats
Indian spiced chicken puffs with soy sauce, served with rice, beans and seroendeng.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Rinse the chicken tufts and pat dry with kitchen paper.
-
Heat the oil in a stirring fruit the Bumbu spice 2 min.
-
Turn the heat high, add the chicken and stir fry for 3 minutes. Keep stirring to prevent burning.
-
Add the soy sauce, just as much water and sugar and stir-fry for another 2 minutes. Turn the heat down and simmer for another 10 minutes. Stir frequently.
-
Meanwhile, cook the rice according to the instructions on the package.
-
Remove the stem set of the green beans, leave the tip. Cook the green beans in 8 minutes until al dente. Drain.
-
Spread the beans, chicken and rice on plates and sprinkle with the seroendeng.
Blogs that might be interesting
-
20 minMain dishCatalan bratwursts, olive oil, garlic, White beans, red kidney beans, broad beans, tomato cubes, dried oregano,bean stew with catalan sausages -
50 minMain dishflat leaf parsley, Eggs, garlic, rib chops, bread-crumbs, Grana Padano, butter, olive oil,breaded pork chop -
140 minMain dishbeef rib, Red wine vinegar, traditional olive oil, dried oregano, chili powder, tomato paste, beef broth from tablet, tomato, yellow bell pepper, white cheese cubes,Greek Beef From The Oven -
25 minMain dishSpaghetti, turkey fillet, traditional olive oil, onion, mushrooms, forest mushroom broth tablet, water, cooking cream, dried rosemary,turkey breast with mushroom cream sauce
Nutrition
620Calories
Sodium25% DV600mg
Fat31% DV20g
Protein56% DV28g
Carbs27% DV81g
Fiber32% DV8g
Loved it