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1 TONGSENG CHICKEN by @levi_nathania

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TONGSENG CHICKEN by @levi_nathania

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Ingredients

5 portion(s)

TONGSENG CHICKEN by @levi_nathania

  • 3 pieces toasted candlenuts
  • 1 teaspoon Ground Coriander
  • 6 pieces shallots
  • 3 cloves garlic
  • 1.5 centimetre turmeric, fresh
  • 1.5 centimetre ginger
  • 10 grams cooking oil
  • 10 grams cooking oil
  • 3 pieces red bird's eye chili, (sliced or whole)
  • 2 pieces shallots
  • 500 grams chicken thighs with bones
  • 65 grams coconut milk
  • 1000 grams Drinking water
  • 3 leaves bay leaves
  • 2 stalks lemongrass, (smashed)
  • 3 leaves Kafir Lime Leaf
  • 2 centimetres fresh galangal, (smashed)
  • 2 teaspoons salt
  • 1.5 teaspoons chicken powder
  • 2 tablespoons white sugar
  • 2 tablespoons Sweet Soy Sauce
  • 1/4 piece cabbage, slice 5 x 4 cm
  • 1 stalk leek (green part), slice 2 cm
  • 1 piece tomato, cut into 5 - 6 pcs
  • 3 pieces red bird's eye chili, (whole)
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  • 6
    45min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

  1. using TM cutter, thinly slice 2 pieces shallots and set them aside.
  2. Put 3 pieces toasted candlenuts and grind 5 sec / sp.10
  3. Add 6 pieces shallots, 3 cloves garlic, 1.5 centimetre turmeric, 1.5 centimetre ginger, 10 grams cooking oil. Blend 10 sec / sp.10 (2x) - scrape down and repeat
  4. Add 10 grams cooking oil, 3 pieces red bird's eye chili (sliced or whole), 2 pieces shallots (which were thinly sliced before), 3 leaves bay leaves, 2 stalks lemongrass, 3 leaves Kafir lime leaf, 2 centimetres fresh galangal. Sautee 5 min / 120 C / sp.1
  5. Add 500 grams chicken thighs with bones, 65 grams coconut milk, 1000 grams drinking water, 2 teaspoons salt, 1.5 teaspoons chicken powder, 2 tablespoons white sugar, 2 tablespoons sweet soy sauce. Cook 20 min / 95 C / reverse / sp. spoon
  6. Add 1/4 piece Cabbage, 1 stalk leek, 1 piece tomato, 3 pieces red bird's eye chili (whole). Cook 5 min / 100 C / reverse / sp. spoon
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Accessories you need

  • Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • levi_nathania: what could I sub for candalnut,...

    Submitted by amanda orsum gargula on 15. April 2024 - 15:44.

    levi_nathania: what could I sub for candalnut, please?

    Amanda Soft

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  • amanda orsum gargula: I'm afraid macadamia and...

    Submitted by levi_nathania on 15. April 2024 - 00:50.

    amanda orsum gargula: I'm afraid macadamia and candlenuts have different flavour Amanda Smile

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  • Hiya can i do a straight substitute with Macadamia...

    Submitted by amanda orsum gargula on 9. February 2024 - 15:19.

    Hiya can i do a straight substitute with Macadamia nut and get the same reult?

    Thank you

    Amanda Soft

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