How to make Balinese spiced shredded chicken on betel leaf - Gage Go Food

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How to make Balinese spiced shredded chicken on betel leaf

Source: kitchen.nine.com.au


Ingredients:

  • 250 gr chicken thighs 
  • 5 cloves of garlic, finely chopped 
  • eschalot, finely sliced 
  • cm galangal, bruised 
  • 7 kaffir lime leaves 
  • 3 tablespoons of red chili paste (chili powder) 
  • 2 finely chopped large red chilies 
  • 2 lemongrass, finely chopped 
  • 2 tablespoons of water 
  • 2 kaffir orange juice 
  • 1½ teaspoons of salt, or to taste 
  • 1½ teaspoons of sugar, or enough 
  • 100 ml of coconut milk 
  • 3 tablespoons of vegetable oil 
  • 8 betel leaves 
  • Micro coriander, decorate it 
  • fried shallots, garnishes 
  • 100 ml of coconut cream, drizzle on each betel leaf

How to make Balinese spiced shredded chicken on betel leaf

Salsa mixture:

  • 1 green capsicum, finely chopped 
  • 1 red capsicum, finely chopped 
  • enough lime juice 
  • salt to taste 
  • 2 kaffir lime leaves, finely sliced

How to make Balinese spiced shredded chicken on betel leaf


Method:

  1. Steam 250 gr of chicken thigh until cooked. 
  2. Chicken is broken and set aside. 
  3. Heat the oil in a skillet and saute garlic and eschalot in medium heat. 
  4. Enter 3 cm of galangal and 7 kaffir lime leaves. Saute until fragrant. 
  5. Add shredded chicken and chili powder. Mix well and cook more for concerning five minutes. 
  6. Add chopped chili and chopped lemongrass. 
  7. Pour 2 tablespoons of water and season with salt and sugar. Combined well. 
  8. Add lime juice and pour 100 ml of coconut milk. Stir well. Set aside until ready to be assembled. 
  9. To make a mixture of salsa, combine chopped capsicum with kaffir lime juice, leaves and salt. 
  10. To collect, add one teaspoon of the mixture of salsa to betel leaf, followed by a tablespoon of shredded chicken mixture. 
  11. Garnish with fried shallots, drizzle coconut cream and micro coriander

How to make Balinese spiced shredded chicken on betel leaf


How to make Balinese spiced shredded chicken on betel leaf

Source: kitchen.nine.com.au


Ingredients:

  • 250 gr chicken thighs 
  • 5 cloves of garlic, finely chopped 
  • eschalot, finely sliced 
  • cm galangal, bruised 
  • 7 kaffir lime leaves 
  • 3 tablespoons of red chili paste (chili powder) 
  • 2 finely chopped large red chilies 
  • 2 lemongrass, finely chopped 
  • 2 tablespoons of water 
  • 2 kaffir orange juice 
  • 1½ teaspoons of salt, or to taste 
  • 1½ teaspoons of sugar, or enough 
  • 100 ml of coconut milk 
  • 3 tablespoons of vegetable oil 
  • 8 betel leaves 
  • Micro coriander, decorate it 
  • fried shallots, garnishes 
  • 100 ml of coconut cream, drizzle on each betel leaf

How to make Balinese spiced shredded chicken on betel leaf

Salsa mixture:

  • 1 green capsicum, finely chopped 
  • 1 red capsicum, finely chopped 
  • enough lime juice 
  • salt to taste 
  • 2 kaffir lime leaves, finely sliced

How to make Balinese spiced shredded chicken on betel leaf


Method:

  1. Steam 250 gr of chicken thigh until cooked. 
  2. Chicken is broken and set aside. 
  3. Heat the oil in a skillet and saute garlic and eschalot in medium heat. 
  4. Enter 3 cm of galangal and 7 kaffir lime leaves. Saute until fragrant. 
  5. Add shredded chicken and chili powder. Mix well and cook more for concerning five minutes. 
  6. Add chopped chili and chopped lemongrass. 
  7. Pour 2 tablespoons of water and season with salt and sugar. Combined well. 
  8. Add lime juice and pour 100 ml of coconut milk. Stir well. Set aside until ready to be assembled. 
  9. To make a mixture of salsa, combine chopped capsicum with kaffir lime juice, leaves and salt. 
  10. To collect, add one teaspoon of the mixture of salsa to betel leaf, followed by a tablespoon of shredded chicken mixture. 
  11. Garnish with fried shallots, drizzle coconut cream and micro coriander