Enjoy the chicken dish made by yourself with pieces of soft boiled chicken, crispy banana flower salad, fresh and attractive, especially the characteristic flavor of compressed tubers that makes the dish more unique. The dish served with green chili salt and white sticky rice creates a delicious whole.
M: tablespoon – m: teaspoon
- Chicken (with young eggs) 1 chicken
- Chicken intestines 1 set
- 2 cups white sticky rice
- Onion 2 pieces
- Shredded banana flower 200g
- Thinly sliced compressed tubers 4M
- Turmeric powder 1m
- Lemon juice 3M
- Minced lemongrass, green chili
- laksa leaves, coriander leaves, lemon leaves, scallions cut into pieces
- Oil and fried onions, roasted red onions
- Salt, granulated salt, pepper, sugar, fish sauce, cooking oil
- Seasoning seeds
- Boil chicken, young eggs with a little turmeric powder, grilled red onion, 1M salt, 1/4M Aji-ngon® Chicken seasoning, let cool. 1/2 cut into pieces, 1/2 tear and mill.
- Onion 1 thinly sliced, soaked in ice water, 1 bulb cut areca. Lettuce, chopped coriander. Lemon leaves cut only.
- Mix shredded chicken with banana flower, onion, laksa leaves with 2M lime juice, 1/2M sugar, 2M fish sauce, 1m AJI-NO-MOTO® monosodium glutamate, 1m pepper and 1M red onion oil.
- Stir-fry 2M compressed tubers for the intestines and stir-fry until cooked, season with 1m Aji-ngon® Chicken seasoning, 1M fish sauce, 1/2m sugar, 1/2m pepper. Add areca onion, green onion, stir-fry, turn off the heat.
- Green chili salt: pound 1M granulated salt, 1M lime juice, 1m monosodium glutamate AJI-NO-MOTO®, 5 green peppers, 1M coriander, 1M minced lemongrass, 1/2M lime leaves, the remaining 2M compressed tubers.
How to Eat
Put chicken salad, boiled chicken, fried intestines and sticky rice separately in each compartment, sprinkle lemon leaves on the chicken. Served with green chili salt.
- Add a little turmeric and spices when boiling chicken so that the chicken has a nice color and flavor.
- Use compressed tubers to give dishes a specific flavor.