Hello everyone!
Today I will share how to cook Chicken Petai And Suniaraja Sauce with practical and of course its very easy for you try it at home.
This one dish has a special taste and surely you will be hooked when you try it.
The materials we should prepare are as follows.
Material:
- 300 gr chicken fillet, diced 1 cm
- 4 tablespoons vegetable oil
- 5 grains of red onion, thinly sliced
- 4 cloves of garlic, thinly sliced
- 4 large pieces of green chilli, cut into thin slices
- 4 pieces of red chilli hesar, cut into thin slices
- 1 cm galangal, crushing
- 100 gr carrot, diced 1 cm
- 12 petai seeds intact
- 100 grams of cauliflower, per pot
- 100 gr white tofu, diced 1 cm, then fried dry
Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tbsp finished sauce
- 1 tablespoon chili sauce
- 1 tablespoon sesame oil
- 1 teaspoon white pepper powder
- 1 tsp sugar
- 1/4 tsp fine salt
How to make:
Cut chicken dice size 2 cm. Mix with 1/3 portions of sauce. Stir well. Let stand for 3 minutes to spice up.
Heat oil, stir-fry 2 kinds of onions, 2 kinds of chili, and galangal until fragrant. Add the chicken with the marinade sauce. Stir until stiff and discolour.
Pour the remaining sauce. Stir well. Boil. Enter carrots, kempang kol, tahu, and petai. Cook until the liquid is slightly thick. Lift. And serve with white rice.
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