fried stuffed chicken in coconut milk sauce
1 chicken breast
100 gr minced chicken
100 gr jamur merang / rice straw mushroom
3 cloves of garlic
1 tsp of salt
1/2 tsp pepper
1/4 tsp palm sugar
100 gr sago flour
75 ml of ice water
1 spring onion
1 egg, beaten
2 cm kunyit, roasted
4 cloves of garlic
2 cm lengkuas / galangal / laos
2 cm jahe
Bahan kuah santen:
coconut milk sauce ingredients:
600 ml coconut milk (from 1/4 coconut)
1 kunyit leaf
2 tsp salt
Cut the chicken fillet in half and flatten it gently. Coarsely chop the mushrooms and the garlic and shallots finely. Slice the spring onion finely. Pound or grind the ingredients for the bumbu into a paste.
Mix the minced chicken with the mushrooms, garlic, onion, spring onion, salt, pepper, palm sugar, sago, egg whites and ice water. Then take a chicken fillet and cover it with the mixture and then roll it up (palm leaf or plastic). Then steam it for 20 minutes.
Then cut it into thick slices and roll it through the beaten egg. Heat the oil in a pan and fry the stuffed chicken until golden brown.
Heat the coconut milk together with the bumbu, the kunyit leaf and the salt in a pan and bring it to the boil while stirring. Cook on low heat until tender. Then add the chicken and mix well and serve.