Ingredients
1/2 kg boneless chicken meat, boiled dg 1500ml water. set aside the broth for soup
250 gr disposable wet noodle, hot flush dg
1 ikatsawi, cut, boiled and drained
cooking oil for sauteing seasonings
Spices, stir-fry until fragrant:
5 cloves garlic
6 shallots
5 eggs hazelnut
2 tablespoons turmeric powder
3 cm ginger
3-4 cm galangal
1/2 teaspoon ground pepper
1 tablespoon coriander powder
Chicken stir fry seasoning:
1/2 part stir subtle flavor
3 tablespoons chicken or vegetable broth to taste
soy sauce to taste
salt and sugar to taste
Ingredients sauce:
1/2 part stir subtle flavor
1250 ml chicken stock (chicken cooking water)
salt to taste
1/4 teaspoon granulated sugar
Step
Stir-fry until fragrant spices, divided into two parts, half used to suppress the chicken stir fry seasoning, salad dressing For the other half.
Stir the chicken: Cut a small chicken that has been boiled earlier. Heat the oil in a frying pan, put half of the fine spices stir. Put the piece of chicken. Pour the chicken broth. Add soy sauce, if necessary, add pepper powder, salt and sugar to taste. Taste great. For this tumisannya taste, slightly salty sweet dominant. If spice is already permeate the chicken, turn off the heat.
Noodle sauce: Boil the chicken broth, stir half enter subtle flavor. Add sugar and salt to taste. For the sauce, it tasted salty dominant. Lift.
Presentation: pour the noodles in a bowl, add sauce, noodles, stir well. Add mustard and stir boiled chicken on top. Serve with chili sauce
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