Receipe Chiken Stew Indonesian

 Chicken stew Indonesia

Ingredients

     500 grams (approximately 1/2 of the tail) chicken, cut into 6 sections, fry briefly until half cooked
     300 grams (about 3 pieces) potatoes, cut rather large, fry until cooked
     1000 ml (1 liter) of water
     Sweet Soy Sauce 100 ml (approximately half a small drinking glass)
     1 packet of chicken broth Royco
     1/4 teaspoon salt
     1/2 grains of nutmeg, finely grated
     1/2 teaspoon white pepper powder
     2 tablespoons fried onions
     3 tablespoons oil for sauteing
     1 stalk lemongrass, crushed

Ground spices

     5 cloves garlic
     5 red onions
     2 cm ginger


How to cook

     Saute ground spices together lemongrass until fragrant.
     Add chicken, and cook until fused with herbs.
     Add the potatoes, sweet Bango soy sauce, water, Royco, salt, sugar, pepper and nutmeg and cook over low heat until slightly thickened water.
     Add fried onion, stir, cook briefly and then lift and serve.

Makes 4 servings