Recipe CHICKEN LAKSA

CHICKEN LAKSA

ingredients of CHICKEN LAKSA

• 1 chicken, cut into 4 parts
• 100 grams of rice noodles, cold water soak
• 50 grams of bean sprouts, hot water makers siangi
• 2 eggs, hard-boiled
• 3 pieces of lime leaves
• 2 stalks lemongrass crushed
• 3 cm ginger crushed
• 3 cm galangal crushed
• 500 ml thin coconut milk from half coconut
• 500 ml thick coconut milk from 1 coconut
• 2 tsp salt, 1/2 teaspoon pepper, 1 teaspoon chicken-flavored bouillon powder
• 2 tablespoons cooking oil
• Royco seasoning 1 tablespoon chicken-flavored versatile 

puree:

• 10 grains of red onion
• 5 cloves of garlic
• 5 grains hazelnut roaster
• 5 cm turmeric fuel
• 1 tablespoon coriander, toasted
• Complement: vermicelli, sliced ​​celery, scallions, fried onions and chips to taste

How to make CHICKEN LAKSA

1. Heat oil and fry spices until fragrant, put chicken, lime leaves, lemongrass, ginger and ginger, and cook until chicken changes color, add thin coconut milk, and Royco cook until chicken is tender.
2. Once the chicken is tender, put coconut milk, cook briefly, remove chicken, drained and shredded-shredded.
3. Prepare a bowl, contains sliced ​​rice cake to taste, rice noodles and bean sprouts, pour sauce, sprinkle with chopped celery, green onions, fried onions and chips taste.
4. Serve warm.

For 8 people