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§÷®Æ:
English (BRAISED CHICKEN WITH PO KOK SAUCE):
| chicken parts |
360g |
| potato |
2 |
| onion |
1 |
| curry paste |
1 tbsp |
| evaporated milk |
60 ml |
| coconut milk |
60 ml |
| butter |
15 g |
| chicken powder |
1 tsp |
| water |
360 ¡V 420 ml |
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½Õ¨ý®Æ:
English:
| salt |
½ tsp |
| sugar |
½ tsp |
| turmeric |
1 tsp |
| cornflour |
1 tbsp |
| oil |
1 tbsp |
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§@ªk:
English:
| 1. |
Rinse the dried scallops; place in a small bowl with 4 tablespoons chicken broth and 1 teaspoon ginger wine. Steam over high heat for 20 minutes; remove and tear into threads. |
| 2. |
2.Peel potatoes, cut into large pcs and fry till golden, remove. |
| 3. |
3.Cut onion into quarters and sautˆm in oilfor1-2min, remove. |
| 4. |
4.Heat 3 tbsp oil, fry curry paste and sautˆm chicken pcs for a few min. Add potatoes, onion, chicken powder and enough water to cover. Bring to boil and simmer till tender. |
| 5. |
5.Add in the rest of ingredients, simmer for 5min, season to taste and serve Or ( Remove chicken to a casserole and brown in the oven at 200¡CC for 20min ) |
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