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Ingredientes
- 180 gms. chicken legs, with bones
- 15 gms. chili finger
- 1 stalk lemongrass
- 30 gms. coconut powder
- 30 gms. onions, quarter sliced
- 20 gms. red bell pepper, half sliced
- 30 gms. native pechay
- 100 gms. coconut meat, roasted
- 15 gms. garlic
- 100 ml. chicken stock
- salt & pepper to taste
Direcciones
- Season chicken with salt and pepper.
- Oil blanch in hot cooking oil for about one minute to give color to the chicken and set aside.
- Sauté garlic and onions in a pan.
- Add diluted coconut milk and bring to a boil.
- Continue stirring and simmer until sauce thickens.
- Add the chicken and vegetables.
- Season with salt and pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 355g | |
| Calories 527 | |
| Calories from Fat 335 | 64% |
| Total Fat 38.81g | 49% |
| Saturated Fat 24.62g | 98% |
| Trans Fat 0.15g | |
| Cholesterol 109mg | 36% |
| Sodium 279mg | 12% |
| Potassium 707mg | 20% |
| Total Carbs 18.52g | 5% |
| Dietary Fiber 7.6g | 25% |
| Sugars 6.18g | 4% |
| Protein 28.39g | 45% |
