Ripe Mango Chicken Pineapple

For 4 servings:

Material:
- ½ chicken, cut into eight sections
- 3 cloves garlic puree
- Salt, pepper to taste
- 2 tablespoons butter
- Fruit ½ onion, thinly sliced
- 2 cloves garlic, finely chopped
- 3 tablespoons oyster sauce
- ½ teaspoon sugar
- 1 mengkal mangoes, peeled, thinly sliced
- ¼ pineapple, sliced thin
- Cooking oil to taste

Method:
1. Marinate chicken with garlic, salt, pepper powder. Stir well, set aside for 30 minutes until the spices to infuse.
2. Hinga fried chicken is cooked. Remove and drain.
3. Heat the butter, saute onion, garlic until fragrant. Add chicken, oyster sauce, salt, sugar. Cook until done.
4. Give mango, pineapple, mix well. Lift and serve.

Paprika Chicken Soup Milling

For 4 servings:

Material:

- 1 tablespoon cooking oil

- 1 / 2 onion, finely chopped

- 2 cloves garlic, crushed

- First knuckles of ginger, crushed

- 150 grams of minced chicken

- 1 quart chicken broth

- 2 items egg white

- 1 red pepper, diced

- 2 tablespoons sesame oil

- 1 stem green onion, thinly sliced

- 1 tablespoon celery, finely chopped

- Pepper powder, salt, sugar to taste

Method:

1. Heat oil, saute onion, garlic, ginger until fragrant, cook the ground chicken. Stir well, cook until done

2. Boil broth, put the sesame oil, pepper, sugar, salt. Stir well, add egg whites, stirring quickly so stringy.

3. Add chicken, red peppers. Cook until done. Lift and serve with a sprinkling of green onion and celery.

Chicken Potato Soup

For 4 servings:

Material:

- 1 tablespoon cooking oil

- 1 / 2 onion, finely chopped

- 2 cloves garlic, crushed

- 200 grams of boiled chicken, Suir, Suir

- 1 quart chicken broth

- 2 items egg white

- 100 grams small potatoes, peeled, boiled, drained

- 2 tablespoons sesame oil

- 1 stem green onion, thinly sliced

- 1 tablespoon celery, finely chopped

- Pepper powder, salt, sugar to taste

Method:

1. Heat oil, saute onion, garlic until fragrant, put the chicken Suir. Stir well, cook until done

2. Boil broth, put the sesame oil, pepper, sugar, salt. Stir well, add egg whites, stirring quickly so stringy.

3. Add chicken, potatoes. Cook until done. Lift and serve with a sprinkling of green onion and celery.

Pepes Chicken Mushroom Buttons

For 10 servings:

Material:

- 200 grams chicken fillet, diced

- 150 grams button mushrooms, diced

- 2 items egg white

- 2 leeks, thinly sliced

- 10 pieces green chili sauce

- 1 tablespoon cooking oil

- Banana leaves to taste

Ground spices:

- 4 red onions

- 2 cloves garlic

- 2 pieces of red chili pepper

- ½ teaspoon white pepper

- A ginger knuckles

- 1 teaspoon salt

How to Make:

1. Preheat cooking oil, saute the mushrooms briefly. Remove and drain.

2. Mix chicken, mushrooms, egg whites, scallions, chili pepper, spices. Stir well

3. Wrap the mushroom mixture with banana leaf

4. Pepes steamed mushrooms, 30 minutes over low heat until cooked. Remove and drain.

5. Pepes briefly grilled mushrooms until browned. Lift and serve.

Kebab Chicken With Garlic Sauce

For 3 servings:

Material:

- 4 tablespoons butter

- 3 pieces of bread, parathas

- 1 / 2 onion, finely chopped

- 3 cloves garlic, finely chopped

- 250 grams chicken fillet, thinly sliced

- 1 teaspoon italian seasoning

- 1 teaspoon cornstarch, dissolve it with 3 tablespoons water

- Salt, sugar, pepper to taste

- 1 / 2 red peppers, thinly sliced

- 1 / 2 green bell pepper, thinly sliced

Method:

1. Heat 2 tablespoons of butter, put the bread, and cook until cooked. Lift and set aside.

2. Heat 2 tablespoons butter, saute onion, garlic until fragrant. Enter the chicken and cook until change color.

3. Add Italian seasoning, salt, sugar, pepper powder. Cook until chicken is cooked.

4. Pour the cornstarch solution and cook until thickened. Enter the paprika, stir well, remove from heat.

5. Prepare the bread, put chicken sauce, fold. Serve.

Fried chicken coconut sauce

For 10 servings

Fried Chicken Ingredients:
1 tail (850 grams) chicken, cut in 10 sections
500 ml coconut milk
5 lime leaves, discarded bones
1 bay leaves
Oil for frying

Subtle Seasonings:
• red onions 7
• 4 cloves garlic
• 2 cm turmeric, roasted
• 2 cm ginger
• 1 cm galangal
• ½ teaspoon coriander
• ½ teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon brown sugar



Coconut Sambal Ingredients:
300 grams grated coconut rough
¾ teaspoon salt
1 teaspoon sugar
100 ml of water
2 tablespoons oil for sauteing

Subtle Seasonings:
• 4 cloves garlic
• 7 curly red chilli
• 1 large red chilli
• 6 pieces of red chili sauce
• 3 pieces of orange leaves, discarded bones
• 1 tablespoon rebon, roasted

How to Make:
1. Fried Chicken: mix all ingredients and spices fried chicken smooth. Cook until cooked through and pervasive.
2. Goring in heated oil until cooked.
3. Coconut sauce: heat the oil. Stir fry until fragrant spices finely. Enter the grated coconut. Mix well.
4. Add salt, sugar, and water. Cook until absorbed and half dry.
5. Input fried chicken. Stir until the sauce covered. Remove and serve.