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Ingredientes
- 1 x chicken - (3 1/2 lbs) cut frying pcs
- 3 tsp salt
- 2 tsp lemon juice
- 1/4 c. sliced shallots
- 3 x candlenuts crushed
- 1 x fresh red warm chili sliced
- 2 tsp coriander
- 1/4 tsp turmeric
- 1 c. water
- 1 Tbsp. tamarind dissolved in
- 2 Tbsp. water
- 1 piece galangal (laos)
- 1 x lemongrass stalk
- 1/2 c. peanut, corn or possibly vegetable oil
Direcciones
- Rub the chicken with 1 tsp. of the salt and the lemon juice. Let it stand for half an hour; then rinse under cool water. Drain well.
- Prepare a large stockpot and put the chicken pcs in this pot.
- In the blender or possibly a mortar, blend a sauce of the shallots, candlenuts, the remaining 2 tsp. salt, the chili, coriander, turmeric and water.
- Pour this over the chicken pcs in the stockpot, and add in the tamarind liquid, laos and lemongrass. Cook over medium heat for twenty min, or possibly till most of the liquid has evaporated. Remove the stockpot from the stove.
- Heat the oil with medium-high heat, and fry the chicken for about five min, or possibly till it turns crispy brown. Remove, and drain on paper towels. Ready to serve.
- This recipe yields 6 servings, with other dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 6 servings | |
| Calories 528 | |
| Calories from Fat 338 | 64% |
| Total Fat 37.49g | 47% |
| Saturated Fat 9.94g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 1349mg | 56% |
| Potassium 524mg | 15% |
| Total Carbs 4.92g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.97g | 1% |
| Protein 41.95g | 67% |
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