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Salad of chicken and eggs
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.
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Ingredients
Directions
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Remove 1 stem of lemongrass outer leaf and halve stem.
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Bring 2 tablespoon of water with chicken stock and pieces of lemongrass to the boil.
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Put in chicken fillet and simmer for about 10 minutes.
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Cool the chicken and cut it into strips.
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Roast coconut brown in dry frying pan.
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Do it on a plate and let it cool down.
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Dissolve eggs with salt and pepper in bowl.
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Fry 1 tbsp oil in frying pan and let egg mixture flow over the bottom.
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Bake on a low heat until the top is dry.
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Let omelette slide on board, roll up and cut into thin strips.
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Clean the shallots, garlic, other stalk lemongrass and red peppers.
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Cut the shallots into thin slices, cut the pepper into strips and chop the garlic and lemongrass.
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Lime squeezing.
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Heat up wok oil and gently fry shallot, pepper strips, garlic and lemongrass for about 2 minutes.
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Do it in scale.
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Carefully fry strips of chicken, omelette, coconut and lime juice.
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Season the salad with salt and pepper..
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Nutrition
430Calories
Sodium8% DV200mg
Fat52% DV34g
Protein54% DV27g
Carbs2% DV5g
Fiber4% DV1g
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