chicken egg stew

Redefining Recipes for the Digital Age

Ingredients

• 10 Chicken egg
  
• 2 lemongrass stalk (crushed)
  
• 3 candlenut seeds (mashed)
  
• 3 clove of garlic (mashed)
  
• 5 Red onion seeds (mashed)
  
• 1 ginger finger joint (crushed)
  
• 2 cut galangal (crushed)
  
• 2 leaf sheet
  
• 1 1/2 teaspoon pepper powder
  
• 2 tablespoon sweet soy sauce
  
• 1 teaspoon salt
  
• 2 finger joints sugar
  
• 500 ml water
  

Steps

1. wash the eggs thoroughly, then boil them for 10 minutes
   
2. then peel the eggs
   
3. then grind the spices (shallots, garlic, candlenuts)
   
4. the spices are smooth and ready to be fried
   
5. prepare a frying pan, pour in oil, wait until it's hot
   
6. then add the ground spices
   
7. then add (lemongrass, bay leaves, sugar and galangal)
   
8. then stir until the spices are slightly yellowish
   
9. then put in the eggs
   
10. And add water
    
11. then add (sweet soy sauce, pepper powder, salt, and 1/2 teaspoon of chicken stock powder)
    
12. then stir briefly so that the spices are mixed evenly
    
13. And cover and cook for 20 minutes on low heat
    
14. then open the lid and add 1/2 teaspoon of dark soy sauce, then stir well
    
15. then put it on a plate and it's ready to be served
    

Languages

Hühnereier-Eintopf - Deutsch (German) version
chicken egg stew - English version
estofado de huevo de pollo - Española (Spanish) version
ragoût d'œufs de poule - Français (French) version
stufato di uova di gallina - Italiana (Italian) version
鶏卵シチュー - 日本語 (Japanese) version
닭고기 달걀 스튜 - 한국인 (Korean) version
ซุปไข่ไก่ - แบบไทย (Thai) version
鸡蛋炖鸡 - 简体中文 (Simplified Chinese) version
雞蛋燉雞 - 香港繁體中文 (Traditional Chinese - Hong Kong) version