- Chicken fillet - 1 Kilogram
- Ebube - 2 iberibe
- Eyịm - 1 Ihe
- Ginger (2-3 cm) - 1 Ihe
- Garlic - 4 Ụta
- Ose uhie oseose - 1 Ihe
- Ose akwụkwọ ndụ akwụkwọ ndụ oseose - 1 Ihe
- Akwukwo nri - 20 Milliliters
- Akwụkwọ mgbochi green curte - 5 Art. spoons
- Mmiri oyibo - 300 milliliters
- Efere - 1 ibe
- A na - echekwa ihe a na - echere na - 400 Milliliters
- Cilantro ọhụrụ - - Nri
Ngwongwo nke ihe ndi ozo di mfe na ego. Otu ụlọ mmiri ara ehi aki oyibo dị ka nke a (rere ya n'ihe fọrọ nke nta ka ọ bụrụ nnukwu ụlọ ahịa niile). Kpoo ọkụkọ n'ime obere cubes (ihe dị ka cm 2). Na wok anyị na-ekpo mmanụ. Na mmanụ na-ekpo ọkụ na obere akụkụ (nke mere na eberi achịcha ndị ahụ, ma ọ bụghị stewed) nke ọkụkọ - n'ụzọ nkịtị 1 nkeji site n'akụkụ ọ bụla. N'ihe dị nta, ghee anụ niile dịnụ. Mgbe frying, anụ kwesịrị ile anya dị ka nke a. Akwụkwọ na-egbu nri, anyị na-asacha mkpụrụ na membranes, na chopped chopped. Kpochapu anu ocha na ginger. Anyị na-anụghachi ihe wok nke a na-akpọ ọkụkọ. Anyị na-atụgharị garlic (anyị ga-egbutu ya), ose, eyịm (anyị ga-egbutu ya) na ginger. Nwuo na ighe maka 1 nkeji. Ugbu a laghachi na wok anyị ọkụkọ. Nwuo na ighe maka 1 nkeji. Wepu si okpomoku, tinye curti tapa, mix ma hapụ ya maka nkeji ise. Tinye wok na ọkara okpomọkụ, wunye mmiri aki oyibo, weta obụpde ma esi nri maka minit 15 ọzọ mgbe ị ga-esi n'otu okpukpu ọkụ. 3-5 nkeji tupu njikere, anyị na-etinye painiapulu (cubes), wayo zest n'ime wok. Ihe. Achịcha gwụrụ awụsara ya na coriander dị ọhụrụ - na ihe niile, ọ nwere ike na-eje ozi! Ezi ngwa ngwa :)
Ọrụ: 6-8