How to cook the most delicious semur ayam kentang - Semur ayam is generally a blend of chicken meat with potatoes and sweet sauce as synonymous with the spice mixtures soy broth. Bumbu-bumbu yang meresap kedalam daging dengan sedikit potongan kentang dan citarasa rempah-rempah membuat hidangan yang satu ini begitu luar biasa. Pokonya kali ini berbeda dari biasanya. Processing stews, as well as natural dyes, soy sauce is a key ingredient creator taste very closely with materials other herbs. The main ingredient in addition to the meat and potatoes can also plus other additional ingredients such as tofu, tempeh, eggs, fish, or other materials that follow individual taste.
The material
500 grams of chicken, cut into 6 parts
300 grams of potatoes
1000 ml of water
100 ml Sweet Soy Sauce
1 pack of chicken broth
1/4 teaspoon salt
Half grains of nutmeg, finely grated
1/2 tsp White Pepper Powder
2 tablespoons Fried Shallots
3 tablespoons oil for sauteing
1 stalk lemongrass, crushed
Spices:
5 cloves Garlic
5 grains of Red Onions
2 cm Ginger
HOW TO MAKE:
1 Saute ground spices with lemongrass until fragrant.
2 Add chicken, cook until fused with herbs.
3 Add potatoes, sweet soy sauce, water, chicken broth, salt, sugar, pepper and nutmeg, and cook over low heat until slightly thickened water.
4 Add the fried onion, stir, cook briefly then remove and serve.
The material
500 grams of chicken, cut into 6 parts
300 grams of potatoes
1000 ml of water
100 ml Sweet Soy Sauce
1 pack of chicken broth
1/4 teaspoon salt
Half grains of nutmeg, finely grated
1/2 tsp White Pepper Powder
2 tablespoons Fried Shallots
3 tablespoons oil for sauteing
1 stalk lemongrass, crushed
Spices:
5 cloves Garlic
5 grains of Red Onions
2 cm Ginger
HOW TO MAKE:
1 Saute ground spices with lemongrass until fragrant.
2 Add chicken, cook until fused with herbs.
3 Add potatoes, sweet soy sauce, water, chicken broth, salt, sugar, pepper and nutmeg, and cook over low heat until slightly thickened water.
4 Add the fried onion, stir, cook briefly then remove and serve.