Usage
Preparation: Add yourself 300 g rice 2 tbsp wok oil 500 g chicken fillet (cut into cubes) 150 ml water Recipe for 3-4 people Preparation: 1. Cook the rice according to the preparation method on the package.2. Heat the wok oil in a wok and fry the chicken fillet cubes at a high temperature until done as indicated on the packaging. 3. Add the water and the Ajam Smoor bumboe and bring to the boil.4. Let it simmer uncovered for 15 minutes until the sauce has the desired thickness.5. Serve with the rice. Tip: When the chicken is cooked, add Japanese stir-fry vegetables and stir-fry for about 1 minute.
Ingredients
Ingredients: water, molasses, 8% spices (5.6% onion, 1.7% garlic, nutmeg, white pepper, cloves), rapeseed oil, sugar, modified corn starch, palm fat, 3.2% dried onion, sea salt, salt, food acid (citric acid [E330]), yeast extract, powder (shrimp, anchovies), vinegar, preservative (potassium sorbate [E202]), soybean, wheat, caramelized sugar.
Of which added sugars 0.9g per 100 grams and of which added salt 0.14g per 100 grams
