– Chicken leg cut into bite size pieces. Marinate 1 / 3m pepper, 1 / 2m seasoning Aji-ngon®, 1M minced garlic juice.
– Peppers horn cut diamond shape. Scallions cut, hit the jackpot.
– Beet salt water soak, wash and rinse several times, squeezed dry, thinly sliced, soaked in water for 15 minutes to continue to the end of salty, squeezed dry.
– Put the pan on the stove, fried crispy golden chicken, fish out and drain oil.
– Non-aromatic garlic, pickled radish for the pot, stir-fried with sugar 2m. Continue for chicken, add 1 cup of water, a small fire about 10 minutes warehouses for cooked chicken. 2/3 chicken parts and water is shallow horn peppers and scallions into. Finally for 2M mayonnaise “Aji-mayo” stirring. Turn off heat.
3. How to use:
– Place chicken dish, decorated with horn peppers and remaining scallions. Serve hot with rice.
– The juice of garlic marinated chicken to chicken to not burn during frying.
– Soak discharged several times and squeezed dry to reduce the salinity of pickled radish.