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Stephanie boyer
Hot chicken from mats
Indian spiced chicken puffs with soy sauce, served with rice, beans and seroendeng.
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Ingredients
Directions
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Rinse the chicken tufts and pat dry with kitchen paper.
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Heat the oil in a stirring fruit the Bumbu spice 2 min.
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Turn the heat high, add the chicken and stir fry for 3 minutes. Keep stirring to prevent burning.
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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.
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Meanwhile, cook the rice according to the instructions on the package.
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Remove the stem set of the green beans, leave the tip. Cook the green beans in 8 minutes until al dente. Drain.
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Spread the beans, chicken and rice on plates and sprinkle with the seroendeng.
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Nutrition
620Calories
Sodium25% DV600mg
Fat31% DV20g
Protein56% DV28g
Carbs27% DV81g
Fiber32% DV8g
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