Marisa's chicken
By VicentaLakin
“Shafu” originated in Malaysia and is available almost anywhere in Malaysia, and it has become a Malaysian national dish. It's made of peanut butter, coconut sauce, prawns, etc., and it's fragrance, it's orange, it's fine, it's spicy, it's spicy, it's sweet, it's rather spicy, it's an appetizer. Ginger yellow is a necessary ingredient to pick up a father, making yellow a characteristic of him. The meat that Shafu used to use included beef, lamb, pork, deer, fish, shrimp, squid, chicken, rabbit and oxen
Recipe Recommendations
- chicken leg meat 250 grams
- citronella 1 piece
- nanjiang 70 grams
- peeled garlic 30 grams
- onion 30 grams
- chaotianjiao 10 grams
- coriander 30 grams
- bamboo stick 6 pieces
- peanut butter 15 grams
- coconut milk 100 grams
- sugar 25 grams
- fish sauce 15 grams
- chicken powder 3 grams
- turmeric powder 5 grams
- curry powder 5 grams
- satay sauce 15 grams
- slightly spicy
- roast
- ten minutes
- simple
Steps for Marisa's chicken
1
The chicken slices all the ingredients and the saucers. About an hour in chicken
2
Put chicken in a 200-degree oven with a bamboo sticker for 10 minutes
3
In the pot, 30 grams of coconut, 5 grams of sugar, 2 grams of ginger powder, 3 grams of sapa sauce will be roasted to the thickness of the juice。Marisa's chicken Make Tips
As much as possible, peanut butter is used with a high peanut content (96.2 per cent), which makes the finished product more smooth; some peanut butter is low, about 65 per cent, and the surplus is all palm oil, so that the final product is rare and greasy。