Traditional Chinese Almond Spicy Chicken: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Almond Spicy Chicken. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2976 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Almond Spicy Chicken (Indonesia)Raw material formula(for 4 people) 1 chicken (1~1.4kg) 95g vegetable oil 70g almonds 80g water 110g onion (chopped) 50g fresh red pepper (chopped) 2 wild lime leaves 2 lemongrass leaves 5g garlic (chopped) 12g coriander powder 4g turmeric powder 12g salt 300g coconut milkPreparation method 1. Use almonds that are not salty. Remove the outer skin on the almonds. To remove the outer skin, soak the almonds in hot water and cook for 3 to 4 minutes before peeling them off. Coconut milk can be made by squeezing coconut meat and adding an equal amount of water.2. To bone the whole chicken, first remove the back bones from both sides of the chicken's back, stretch the chicken body to highlight the breast bone, and bend it backward to remove the breast bone. Use a knife to cut off the white cartilage at the end of the breast and cut off the tips of the chicken wings. Place the whole chicken on the counter with the skin side down. …
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