Salad of chicken and eggs

Name: salad of chicken and eggs
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Indonesian
Ingredients: 2 stems lemongrass; chicken broth tablet; 150 g chicken breast; 30 g coconut grinded; 3 Eggs; salt; freshly ground black pepper; 3 el oil; 4 shallots; 1 clove garlic; 1,5 Red pepper; 1 lime

A delicious indonesian recipe. The main course contains the following ingredients: poultry, sereh, chicken stock, chicken breast, coconut (ground), eggs, salt, freshly ground black pepper, oil, shallots, garlic, red pepper and lime.

Ingredients

Directions

Remove 1 stem of lemongrass outer leaf and halve stem.
Bring 2 tablespoon of water with chicken stock and pieces of lemongrass to the boil.
Put in chicken fillet and simmer for about 10 minutes.
Cool the chicken and cut it into strips.
Roast coconut brown in dry frying pan.
Do it on a plate and let it cool down.
Dissolve eggs with salt and pepper in bowl.
Fry 1 tbsp oil in frying pan and let egg mixture flow over the bottom.
Bake on a low heat until the top is dry.
Let omelette slide on board, roll up and cut into thin strips.
Clean the shallots, garlic, other stalk lemongrass and red peppers.
Cut the shallots into thin slices, cut the pepper into strips and chop the garlic and lemongrass.
Lime squeezing.
Heat up wok oil and gently fry shallot, pepper strips, garlic and lemongrass for about 2 minutes.
Do it in scale.
Carefully fry strips of chicken, omelette, coconut and lime juice.
Season the salad with salt and pepper..