Bali Hais Chicken Of The Gods Recipe 435

Steps:

• Marinate chicken in a mixture of egg, salt, sherry, soy sauce and pepper for 15 to 20 minutes. Remove and coat each piece with chestnut flour. Brown in heated oil until cooked through. Melt butter over medium heat and blend in flour and cornstarch. Bring stock to a boil and stir rapidly while adding the butter mixture. Reduce heat and add the cream and salt and pepper. Cut chicken into neat slices and arrange on a hot platter. Cover with cream sauce. Sprinkle sesame seeds over top.

Steps:

• Place flour and mustard in shallow bowl and coat chicken breasts.
• In skillet, brown coated breasts in oil.
• Place in slow cooker and pour condensed soup over the chicken. Add water.
• Cover and cook on low for 6-7 hours.

Steps:

• 1. Heat some oil in a large, deep frying pan and brown the chicken on all sides. Remove the chicken and set aside.
• 2. While the chicken is cooking place the shallots, garlic, candle nuts, ginger and the sambal ulek/red chilli peppers in a chopper/blender. Puree all the ingredients.
• 3. In the same frying pan stir fry the puree for 5 minutes. Doesn't that smell amazing?.
• 4. Add the coconut milk and kecap manis and stir to combine. Then add the the chicken. Simmer for 30-60 min until tender. The sauce will thicken as it simmers.
• 5. Serve hot with some sticky rice. Enjoy!