* Mix milk, eggs, black pepper powder, oreganum and mustard in a container.
* Chop the chicken in small pieces and boil it for 10 minutes, then leave it to dry for some time and then soak it in the container.
* Leave the chicken in the container for the whole night in the fridge.
* Prepare a tray with flour and avena, then coat the marinated chicken in it.
* Once the chicken is coated, deep fry it in a deep pan or in a fryer. It takes around 8-12 minutes to be fully done.
* Note: you can do double coating for extra crispiness. Instead of a tray, you can also use a plastic bag for the coating, the flour+avena got inside and then you shake the bag once the chicken is inside so everything sticks to it.
Chaufa rice:
* Prepare some rice in a pot.
* Fry eggs until they reduce a lot in size and then cut them in small pieces
* Cut scallion leaves or chives into small pieces.
* Fry sliced bacon in a pan along chopped ginger and chopped garlic.
* Mix all of the above in a pot and add soy sauce and a little bit of olive oil. Stir everything until the soy sauce has been properly mixed with all (all rice should look browny)
Ají sauce:
* Cut in half various ají limo and ají amarillo, remove the seeds of both.
* Slice in small bits some garlic cloves, then fry them in a pan with olive oil.
* Chop the bulb of some scallions and fry them along the garlic. Add some ginger powder on them.
* Add the ají amarillo to the pan and stir for 1 minute everything.
* Add the previous stuff into a blender with some salt, the ají limos, juice of 1/2 lemon and a little bit of olive oil and water.
* Chop the leaves of the scallions in small bits and add to the sauce once it’s done.
Note: I used scallion leaves instead of chives, which is the original ingredient.
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Broaster chicken:
* Mix milk, eggs, black pepper powder, oreganum and mustard in a container.
* Chop the chicken in small pieces and boil it for 10 minutes, then leave it to dry for some time and then soak it in the container.
* Leave the chicken in the container for the whole night in the fridge.
* Prepare a tray with flour and avena, then coat the marinated chicken in it.
* Once the chicken is coated, deep fry it in a deep pan or in a fryer. It takes around 8-12 minutes to be fully done.
* Note: you can do double coating for extra crispiness. Instead of a tray, you can also use a plastic bag for the coating, the flour+avena got inside and then you shake the bag once the chicken is inside so everything sticks to it.
Chaufa rice:
* Prepare some rice in a pot.
* Fry eggs until they reduce a lot in size and then cut them in small pieces
* Cut scallion leaves or chives into small pieces.
* Fry sliced bacon in a pan along chopped ginger and chopped garlic.
* Mix all of the above in a pot and add soy sauce and a little bit of olive oil. Stir everything until the soy sauce has been properly mixed with all (all rice should look browny)
Ají sauce:
* Cut in half various ají limo and ají amarillo, remove the seeds of both.
* Slice in small bits some garlic cloves, then fry them in a pan with olive oil.
* Chop the bulb of some scallions and fry them along the garlic. Add some ginger powder on them.
* Add the ají amarillo to the pan and stir for 1 minute everything.
* Add the previous stuff into a blender with some salt, the ají limos, juice of 1/2 lemon and a little bit of olive oil and water.
* Chop the leaves of the scallions in small bits and add to the sauce once it’s done.
Note: I used scallion leaves instead of chives, which is the original ingredient.