Fillet of chicken cooked with a blend of spices, tea and oranges is very fresh aroma. More delicious eaten with fresh orange and melon sauce.
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Material:
- 100 ml midori
- 100g melon diced
- 250 chicken fillets
- 1 bag of jasmine tea
- 1 orange navel
- sea salt
- 3 cardamom grains
- 3 pieces of deaf
- 100 ml orange gel
- 2 pieces of gingerbread cookies
- 100 g mixed green
How to cook :
- Mix salt, lemon juice pepper, and grated orange navel peel. Stir well.
- Spread the chicken fillet with this spice mixture.
- Squeeze oranges in a saucepan. Add orange gel, cardamom, sensitive and bay leaf and bring to a boil.
- Heat olive oil in a frying pan.
- Cook the seasoned chicken fillets until cooked both sides.
- Place jasmine tea in a pan.
- Steam chicken on top of this pot for a while until cooked.
- Soak melon with lemon and spice water.
- Cut chicken, serve with the sauce, gingerbread cookies are squeezed, mixed green salad and slices of melon.
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