Good Morning!
Monday already, hey. 2 days weekend always seem too short. Especially when you know it’s shoveling snow season. So not fun 😅
Anything exciting for you today? I think imma bake cookies later. Something with cranberries. I have 2 bags of fresh cranberries to use up. Idk why my mom in law keeps buying them, for the past 2 weeks, untouched tho. I did ask her that imma use them if that’s alright, and she said yes. So cranberry baking(s), here I come 😁😁😁😁
Today’s recipe is a yummo dish to my household, sweet and sour chicken, Ayam Asam Manis 😍
1.8 kg chicken breast, skinless, boneless (not sure why I said chicken thighs on the vlog, but normally I do have a slip of the tongue now and then 😅✌️😅✌️)
2 tbsp chicken bouillon powder
1 c strong baker’s flour
1/4 c rice flour
1 tbsp cornstarch
A generous pinch white pepper powder
3 eggs
1/2 c milk
vegetable oil for frying
1 onion (small-medium size)
6 garlic
1 thumb ginger
3 large carrots
16 baby carrots
2 tbsp peanut oil (again, slip of the tongue, I said peanut sauce ✌️✌️✌️✌️)
Ketchup to taste
Apple cider vinegar to taste
Sugar to taste
Chicken bouillon powder to taste
Enough water
1 c water + 1 tbsp cornstarch
Mix dry ingredients in a bowl, add in chicken, beaten eggs, and milk. Coat to mix. Fry til golden brown.
Mix water and cornstarch, set to side.
Peel and slice thinly carrots, set to side.
Slice thinly ginger, garlic, and onion, then saute garlic, onion, ginger in peanut oil, then stir in sliced carrots, cook for 2 mins, covered. Pour in 1/4 c water to help soften the carrots.
Take off lid, squirt in enough ketchup, season with vinegar, sugar, and chicken bouillon powder, then pour in water. Give a taste, it should be sweet and sour flavor.
Once flavor is good, pour in cornstarch solution, then stir in chicken
Serve immediately with warm rice
Enjoy!
Ayam Asam Manis
Ingredients
- 1.8 kg chicken breast skinless, boneless (not sure why I said chicken thighs on the vlog, but normally I do have a slip of the tongue now and then 😅✌️😅✌️)
- 2 tbsp chicken bouillon powder
- 1 c strong baker’s flour
- 1/4 c rice flour
- 1 tbsp cornstarch
- A generous pinch white pepper powder
- 3 eggs
- 1/2 c milk
For Frying
- vegetable oil for frying
Sauce
- 1 onion small-medium size
- 6 garlic
- 1 thumb ginger
- 3 large carrots
- 16 baby carrots
- 2 tbsp peanut oil again, slip of the tongue, I said peanut sauce ✌️✌️✌️✌️
- Ketchup to taste
- Apple cider vinegar to taste
- Sugar to taste
- Chicken bouillon powder to taste
- Enough water
Thickener
- 1 c water + 1 tbsp cornstarch
Instructions
- Mix dry ingredients in a bowl, add in chicken, beaten eggs, and milk. Coat to mix. Fry til golden brown.
- Mix water and cornstarch, set to side.
- Peel and slice thinly carrots, set to side.
- Slice thinly ginger, garlic, and onion, then saute garlic, onion, ginger in peanut oil, then stir in sliced carrots, cook for 2 mins, covered. Pour in 1/4 c water to help soften the carrots.
- Take off lid, squirt in enough ketchup, season with vinegar, sugar, and chicken bouillon powder, then pour in water. Give a taste, it should be sweet and sour flavor.
- Once flavor is good, pour in cornstarch solution, then stir in chicken
- Serve immediately with warm rice
