Chilli Sauce - The Special Recipe

First thing in the morning, we make the stock from water and chicken bones. It takes about 15 to 18 minutes to parch congital cookies of antong. After the shickan has been parched, we immediately put into an ice bath. That's where it develops a layer of jelly between he skin and the meat. There are also three sauces that are served with te dish,. A really thick so sauce, a crushed ginger, one with oil and some chilly sauce. Com paoo singa boke. Our chilly sauce is the special recipe the only family knows, om ct.