STEW CHICKEN CLAW

Materials and Seasoning

     ½ kg chicken claw
     60 ml thick coconut milk
     1 tbsp cooking oil
     4 tablespoons soy sauce 
     ½ tsp salt
     ½ tsp pepper
     ½ tsp chicken Royco
     400 ml of water

puree:

     4 pieces of red chili, seeded
     4 red onions
     3 cloves of garlic
     1 tbsp coriander
     1 cm nutmeg
     1 cm galangal

HOW TO COOK :

     Clean claw, cut nails and soak it with lemon juice and boil up to 15 minutes to 30 minutes, remove and drain.
     Saute ground spices until fragrant, pour the water and coconut milk, stir well. Insert the claw, with salt, pepper and chicken Royco coconut milk while stirring so that it does not break. Add soy sauce and continue to stir until absorbed seasoning and cooked dishes. Remove and serve