Hot chicken from mats

Name: hot chicken from mats
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indonesian
Ingredients: 500 g chicken cloves; 95 g Bumbu spice ajam paniki tray; 1 el sunflower oil; 2 el ketjapmarinademanis; 2 el granulated sugar; 300 g White rice; 600 g fresh green beans; 4 el seroendeng little pot

Indian spiced chicken puffs with soy sauce, served with rice, beans and seroendeng.

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.