Chicken Stew in White Sauce (Ayam Masak Putih)
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Chicken Stew in White Sauce (Ayam Masak Putih)

Chicken Stew in White Sauce is a richly flavoured savoury stew to spice up your dinners. A quick tip from us is to coat the chicken with flour before frying it. This will help to maintain the juiciness and tenderness of your chicken pieces!

  • 10 min Preparation Time
  • 25 min Cooking Time
  • 4 Serv. Recipe Serves

Ingredients & Method

  • 2 KNORR CHICKEN CUBE
  • 650ml Water
  • 500g Boneless Chicken Meat (cut into bite-sized)
  • 300ml Coconut Cream *nutrition tip – Coconut Cream can be replaced with Milk or Cream
  • 30g Tomatoes (cut into wedges)
  • 1 stalk of Pandan Leaf
  • 1 stalk of Lemon Grass
  • 1 Lime Leaf
  • 2 tbsp Oil
  • GROUND INGREDIENTS:
  • 120g Shallots
  • 80g Garlic
  • 1 thumb size Ginger
  • 1 thumb size Galangal
  • 1 tsp White Peppercorn
  • 1 tsp Cumin
  • 1 tsp Coriander Seed
  • Boil water with KNORR CHICKEN CUBE to obtain a clear chicken stock.
  • Season chicken with KNORR HAO CHI ALL-IN-ONE SEASONING and set aside.
  • Heat pot with oil and fry grounded ingredients until fragrant.
  • Add chicken into the pot and fry for 5 minutes.
  • Add the chicken stock, and bring to boil again.
  • When done, add pandan leaf, lemon grass and lime leaf. Reduce heat and simmer for approximately 15 minutes until chicken is tender.
  • Add tomatoes and coconut cream. Simmer until sauce is thickened.
  • Season with KNORR HAO CHI ALL-IN-ONE SEASONING.
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