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Add a photoFried to perfection; soft tender meat within the crispy crunchy outer layer.
Ingredientes
- 1/2 chicken - cut into bite sizes
- 1 lemongrass
- 2 inch galangal
- 1 inch fresh turmeric
- 5 shallots
- 1-2 tbsp plain chili powder
- Salt to taste
- Oil as needed
Direcciones
- Blend or ground lemongrass, galangal, turmeric and shallots to a thick paste.
- Add chili powder and salt for taste.
- Mix and marinate chicken pieces with spice paste.
- Add into a pot with 1 cup of water.
- Simmer over low heat and cook until water evaporates and/or till chicken pieces are nicely coated in the paste.
- Remove and keep aside, if possible for 2-3 hours.
- Deep fry the chicken pieces.
- Scoop the remaining flaky herbs/spices from the wok and add on top of the fried chicken pieces.
- Serve with calamansi lime.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 340 | |
| Calories from Fat 213 | 63% |
| Total Fat 23.69g | 30% |
| Saturated Fat 6.73g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 136mg | 6% |
| Potassium 345mg | 10% |
| Total Carbs 1.54g | 0% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.2g | 0% |
| Protein 29.02g | 46% |
