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Perkedel Ayam

New.Wife's picture
Ingredients
  Butter 2 Teaspoon
  Shallots 4 Medium, thinly sliced
  Garlic 1 Clove (5 gm), thinly sliced
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Freshly grated nutmeg 1⁄4 Teaspoon
  Cubed skinned boneless chicken breast 1 Pound (About 2 Cups)
  Eggs 2
  Cornstarch 2 Teaspoon
  Peanut oil/Corn oil 1⁄4 Cup (4 tbs)
Directions

Melt butter in heavy large skillet over medium heat.
Add shallot and garlic and saute 2 minutes.
Stir in salt, pepper and nutmeg, blending well.
Set aside.
Coarsely puree chicken in processor.
Add eggs, cornstarch and shallot mixture and blend well.
Heat oil in wok or heavy large skillet over medium-high heat.
Add chicken mixture to oil by heaping teaspoons (do not crowd) and brown on both sides, 2 to 3 minutes.
Remove with slotted spoon; drain on paper towel.
Repeat with remaining chicken mixture.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken

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