Tomyam Chicken
Friday, April 5, 2019
recipe for how to make Tomyam Chicken Feather can be quickly presented for the main menu lunch with family.
We no longer need to bother serving lunch menus with recipes for how to make this Tomyam Chicken.
Even so, the taste of Tom Yam Quick Chicken really spoil our tongue.
Material:
1/2 chicken
10 fish meatballs, sliced round
200 grams of mushroom, thinly sliced
6 pieces of orange leaf, bone removed
3 cm galangal, sliced
3 lemongrass sticks, sliced slanted
2 cilantro stems, finely chopped
3 red curly chilies, finely chopped
2 tablespoons of fish sauce
50 ml of lemon juice
1 tablespoon of salt
1 teaspoon granulated sugar
1,500 ml of water
250 ml coconut milk from 1/2 coconut
6 cilantro stalks
Ground spices:
1 tablespoon of roasted ebi
4 whole garlic cloves, fried
4 curly red chilies, fried
Supplementary material:
150 grams of vermicelli, brewed
5 cilantro stalks
1. Boil the chicken in water over low heat until cooked. Lift. Drain well. Discard the skin and cut the meat box. Filter it. Measure 1,300 ml of broth.
2. Boil chicken stock, spices, orange leaves, galangal, lemongrass, and coriander root until it boils over low heat.
3. Enter the pieces of chicken, mushrooms, and fish balls. Cook until it boils. Add fish sauce, lemon juice, salt, and sugar. Cook until it boils.
4. Towards the appointment, add thick coconut milk. Cook again until it boils. Serve tomyam with the complement.