Ga Quay Nuoc Dua – Uyen Thy’s Cooking (Coconut Chicken Roti)

In the winter season, hot soup and ginger root are our best best best friends; they help us staying warmer (body heat) and staying away from the flu and allergy especially homemade dried sweetened ginger.

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Coconut Chicken Roti

Xem Uyen Thy’s Cooking Video

//http://www.youtube.com/watch?v=_XWdkVhV8b4

Ingredients:

  • chicken legs (3 legs, cut into halve, remove bone),
  • chopped shallots (2 tablespoons),
  • pepper (1/2 – 1 teaspoon),
  • salt (1 teaspoon),
  • fish sauce (1-2 tablespoons)

Cooking Utensils:

  • large bowl
  • 2 pan
  • knife
  • stove

How?

  1. cut 3 chicken legs into halve and remove bone.
  2. chop shallots into pieces if you don’t have pre-chopped shallots.
  3. a large bowl = chicken legs + chopped shallots + pepper + salt + fish sauce ===> MIX well…. fridge overnight
  4. a pan = cooking coconut oil, deep fry the chicken legs
  5. a pan = Coco Rico (1 can) + fish sauce (2 tablespoons) + fried chicken ===> COOK until it turns to golden and done.
  6. eat with rice/bread, salad, cucumber, tomato

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