The Chili Chicken


The nutritional content for 4 servings
Energy: 465 calories
Protein: 22.3 g
Carbohydrate: 8.6 g
Fat: 38.2 g

·         Materials:

4 pieces of chicken meat, cut into 2-3 parts
2 tbsp cooking oil
3 cloves garlic, chopped
350 ml chicken broth, heat
3 dried chili peppers, coarse mashed
50 g fried Peanuts


·         Marinade:

1 tsp soy sauce
1 tsp sweet soy sauce
1 tbsp ang CiU

·         Sauces, stir-flattened:

1 tbsp taoco
2 tsp ground chili
1 tsp granulated sugar
1 tsp salt
1 tsp sesame oil
1 tbsp chili sauce
1 tsp cornstarch, dissolve with 50 ml of water



·         How to make:

1.    Soak the chicken thighs with marinade for 15 minutes for the seasoning to permeate.
2.    Heat a slow cooker on a high set, cooking oil input. After the heat, input garlic, stirring briefly.
3.    Add to chicken with marinade, broth, and dried chili pepper. Turn the button on the set low (cook for 5 hours) or high (cook for 3 hours).
4.    Add the sauce mixture, stir until blended. Cook again for 10-15 minutes until the seasoning is slightly thick. Turn off the slow cooker.
5.    Serve Chilean chicken with a sprinkling of fried beans.

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