Chicken Tongseng Ala Yodamom Recipes

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CHICKEN TONGSENG ALA YODAMOM



Chicken Tongseng Ala Yodamom image

Make and share this Chicken Tongseng Ala Yodamom recipe from Food.com.

Provided by theyodamom

Categories     Indonesian

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

500 g chicken meat
200 ml thick coconut milk
400 ml water
3 green tomatoes
1/2 cabbage
1 leek, rod
5 tablespoons soy sauce
1 tablespoon black pepper
1 lemongrass, rod
3 garlic
5 red onions
2 candlenuts
5 g red chili peppers
2 g cayenne
1/2 teaspoon coriander
3 teaspoons salt
2 teaspoons sugar

Steps:

  • mash until smooth for onion, pecans, garlic, red chilli and coriander.
  • then saute the seasoning had smoothed.
  • The next input chicken including water and lemongrass wait 20 minutes.
  • input cabbage, leek, Cayenne pepper, green tomatoes, coconut milk.
  • wait for it to boil.
  • input soy sauce, salt, sugar and pepper.
  • stir until blended.
  • done tongseng already ready to be served, enjoy while hot or warm.

Nutrition Facts : Calories 462.1, Fat 15.6, SaturatedFat 10.8, Cholesterol 87.6, Sodium 3157.6, Carbohydrate 48.4, Fiber 8.3, Sugar 17.1, Protein 37.7

CHICKEN à LA KING



Chicken à la King image

Chicken à la King has an unclear origin, but some very clear requirements and this recipe meets them all, including: chicken (of course), creamy sauce, pimientos and cooked vegetables. What you might not expect from this recipe is that it's actually a lighter meal, boasting extra veggies and coming in under 400 calories per serving.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1/2 cup butter
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice or 12 slices toasted baguette

Steps:

  • Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
  • Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

Nutrition Facts : Calories 395, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 660 mg

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