Kreng with chicken ampela liver
Material:
- 6 pairs of chicken liver and gizzard, cut 2 parts
- 1 tablespoon sweet soy sauce
- 6 tbsp shrimp paste
- 6 tablespoons of oil, for sautéing
- 400 ml of water
- 4 large red chili, 1/2 inch slices
Seasoning, puree:
- 10 shallots
- 4 cloves garlic
- 6 cayenne fruit
- 1 tsp granulated white pepper
- ½ teaspoon salt
- T teaspoon of sugar
Sprinkles:
- Fried onion
- How to make:
- Mix the liver and chicken gizzard with sweet soy sauce and paste, mix well. Let stand for 15 minutes to soak. Set it aside.
- Heat oil, sauté fine spices until fragrant. Enter the chicken liver and gizzard with the marinade, mix well. Cook until the liver and gizzard are half cooked.
- Add water, bring to a boil. Cook continuously until the sauce shrinks and the oil comes out. Add the red chili, cook until wilted. Lift.
- Serve with complement.
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