Coriander Fried Kampung Chicken

Ingredient

• 8 pg free-range chicken
• 1 tbsp Munjung cornstarch

Ground spices

• 4 cloves garlic
• 3 sticks of candlenut
• 1 rs ginger
• 2 rs of turmeric

Other Seasonings

• tbsp salt
• tbsp mushroom broth
• 2 tbsp roasted coriander, coarsely ground

Method

• Note: All seasonings are adjusted according to the number of ingredients that are cooked
• 1. Prepare the free-range chicken that has been washed and set aside in a container
• 2. Puree all the spices, put it in a container with chicken
• 3. Enter the cornstarch, then the roasted coriander that I have coarsely ground
• 4. Squeeze the chicken so that all the spices are evenly mixed and seep into the chicken
• 5. Leave the chicken in the refrigerator for at least 1 hour (I let it sit overnight)
• 6. After letting it sit, fry it to taste into hot cooking oil
• 7. Fry until the chicken is cooked and brown
• 8. Serve while warm

Location:

Share :