CHICKEN CHESS

MAKINGS:

2 – CHICKEN BREASTS CUT INTO SMALL PIECES;

1 – EGG WHITE;

1 – SPOON OF OLIVE OIL;

1 – SOUP SPOON OF PINGA OR SAKE;

1 – SOUP SPOON FULL OF MAIZENA;

1 – PINCH OF SALT;

1 – SPOON OF AGINOMOTO;

1 – CUP OF CORN OIL;

1 – GREEN PEPPER;

1 – YELLOW PEPPER;

1 – LARGE ONION;

2 – CELERY STALKS (OR CELERY) CUT INTO SQUARES;

3 – TABLESPOONS OF SOUP OF JAPANESE SAUCE SHOYO;

1 – TEASPOON OF MAIZENA;

12 – CUP OF CHICKEN MAGGI BROTH;

1 – PINCH OF AGINOMOTO SALT;

    – PEANUTS OR CASHEWS.

HOW TO DO:

CUT THE 2 CHICKEN BREASTS INTO SQUARES AND SOAK MORE THAN AN HOUR, IN THE EGG WHITE (WITHOUT BEATING), OLIVE OIL, PINGA (ALCOHOLIC CACHAÇA) SPOON OR JAPANESE SAQUE, TABLESPOON OF MAIZENA, PINCH OF SALT AND THE SHAKE SPOON.

AFTER ONE OR TWO HOURS, FRY THE CHICKEN IN HOT CORN OIL, PREFERABLY IN A TEFAL PAN.

AFTER FRYING, RESERVE THE CHICKEN AND IN THE SAME OIL FRY THE PEPPERS, ONION AND SAUSAGES (ALL CUT IN SMALL SQUARES AS LITTLE AS YOU CAN).

SAUCE TO PUT THE CHICKEN:

3 TABLESPOONS OF SHOYO OR SOY SAUCE, 1 TABLESPOON OF DISSOLVED MAIZENA TEA IN HALF A CUP OF CHICKEN BROTH (WHICH PREPARES WITH TWO MAGGI CUBES) 1 PINCH OF AGINOMOTO SALT, MIX EVERYTHING AND HEAT. AFTER THICKENING, PLACE ON THE TINS AND LASTLY THE PEANUTOR CASHEW NUTS.

BY JAÏRA LEAL

P.S. – IN PORTUGUESE: FRANGO XADREZ, A KIND OF ASIATIC DISH.

BY JUCELE

JULIO LEAL

2021