Ayam suwir crispy, poulet effiloché croustillant

Ingrédients

• 200 g chicken breast
• 2 inches ginger, peeled and sliced
• 1/4 tsp Himalayan pink salt
• Dash of white pepper
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 tsp chilli powder
• 3 tbsp corn four
• Oil for deep frying
• 1 litre water

Préparation

1. 1

   Bring the water to a boil. Add the ginger, salt, and dash of white pepper. Add the chicken breast and lower the heat to a simmer. Let the chicken cook slowly, and turn off the stove when done, about 30 minutes.

2. 2

   Shred the chicken.

3. 3

   Add the coriander power, chilli powder, turmeric powder, and corn flour to the shredded chicken. Mix well.

4. 4

   In a pan or a wok, heat up the oil until very, very hot. Fry the shredded chicken until crispy, about 1-2 minutes.

5. 5

   Serve with chilli sauce or sambal dabu dabu.