Chicken with coconut

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We clean the skins of the skin, season them to taste with salt and pepper, then pass them through the beaten egg.

On a flat plate we put the coconut and roll each copanel, covering very well.

Put in a heat-resistant dish, greased with a little oil and put in the oven, over medium heat, until golden brown.

Serve with your favorite garnish. I made a vegetable pilaf.

All ingredients must be at room temperature.

Put eggs in a bowl with sugar and salt and mix until it doubles in volume and the mixture increases in volume.

Add the oil, mix until incorporated.

Add flour mixed with baking powder and mix with a whisk until incorporated. Add the coconut flakes and mix in the same way.

At the end, add the milk at room temperature and mix until smooth.

Grease the guguluf form well with butter and cover it with flour.

Pour the cake composition into the form. Top with a nutella spoon, which should be slightly flowing (for this either keep the jar in hot water for 10 minutes, or melt it in the microwave).

Bake the cake at 180 degrees Celsius for 30 minutes.

For more safety, do the toothpick test. If it comes out wet with traces of dough on it, let the cake cook for another 5 minutes.

Let the cake cool for a few minutes then take it out of the mold.

Cut warm and serve! Is awesome!

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Method of preparation

We prepare the composition for the cake with pumpkin and coconut.

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Put the water to boil together with the carrot, onion, parsnip (washed, cleaned and chopped) and the chicken hammers and let them cook on the fire for about 20 minutes. After the chicken soup has boiled in another saucepan, add the coconut milk, the coconut juice over the chicken soup and let them boil. Meanwhile, add the chopped lemon grass, galangal and possibly a little ginger (if the galangal is frozen).

Let it boil for 1 minute and then add the diced chopped chicken breast. Let it boil for 15-20 minutes, on the right heat. While the chicken is cooking, add the fish sauce. After the chicken is cooked, add the sliced ​​mushrooms, the lime leaves and the chopped hot pepper (if it's Thai pepper, just grow it diagonally).

In the last 2-3 minutes add the shrimp, roasted hot pepper paste or chilli oil and lime juice. Meanwhile, soak a handful of rice pasta.

Take it off the heat to taste and if necessary add a little salt. Then mount the preparation in a clay jug. Put the rice pasta in the jug first, remove the lime leaves, lemon grass and galangal from the soup, add the soup itself over the rice pasta, garnish with chopped green onions, chopped coriander and grated coconut, over which they are placed. shrimp.

In the bowls for presentation (arrival) are placed: in one chopped hot pepper and chilli pepper, in the 2nd chopped green onion and in the 3rd roasted hot pepper paste.

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