FRIED CHICKEN SAVORY

INGREDIENTS:
1 chicken, cut into 20 parts so
1 tablespoon lemon juice and 1 teaspoon salt
2 cm ginger, crushed
2 bay leaves
1 liter of water
puree:
10 cloves garlic
8 cloves pecans, toasted
2 tablespoons coriander seeds, toasted
1 tablespoon salt
Savory Seasonings:
20 gr sago flour
1 teaspoon baking powder
Cooking oil to taste
Complement: salad vegetables and sambal plow: 3 large red chilies, 8
fruit red chili sauce, and 1 tomato, fried until half
cooked, remove and puree. Add 1 teaspoon shrimp paste cooked and 1 / 4 tsp
salt and stir well.

HOW TO MAKE:

1. Rinse the chicken, coat with lemon juice and 1 teaspoon salt, let stand 15 minutes, wash again, drain.
2. Boil chicken with ginger, bay leaves, and spices. Cook chicken until software, use medium heat, remove from heat. Drain chicken, reserving broth.
3. Savory Seasonings: grab as many as 500 ml chicken broth, mixed with corn starch, cook until thickened, remove and let cool. Once cool, add the baking powder, stir well and set aside.
4. Heat oil, fry chicken until golden brown, remove from heat. Pour savory seasoning over the chicken-spoonful spoon, fried until golden and nesting, remove from heat.
5. Serve warm with salad vegetables and sambal plow.

For: 6 people