Ingredient:
- one chicken joint.
- ice cube.
Hibernation:
- 1.5 kg water
- 65 grams of salt
- two grams of pepper powder
- 1 tablespoon andaliman
- five cassia blossoms
Stew:
- 1.5 kg water
- 100 grams of Onions
- one garlic ball
- two ounces of salt
15 grams of salt.
- thirty grams of cooking wine
- 20 grams of ginger trim
- three-gram andalfaith
- 5 grams of powdered cinnamon
- 5 grams of sweet dill
- 5 grains of red cayenne pepper
- one gram of white pepper
- five cassia blossoms
- two laurel leaves
Fuel:
- 8 minced garlic roughly
- 5 tablespoon oil
- two tablespoons of sesame oil
- 2 cm gingerbread roughly
- salt
- sugar
- fish ketchup
- quarter of the vinegar
Toppings:
- coriander leaves
- leeks.
How to cook:
1. Soak the chicken with powdered ingredients. Put up the chiller overnight.
2. Boiled chicken for 20-25 minutes. Drain it into ice water.
3. Boil back the chicken. Lift and dry at the wire rack.
4. For saffron, saute garlic and ginger. Add some sugar, salt, vinegar, sesame oil, and fish sauce.
5. Wrap some chicken with seasonings.
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