Potato Recipes Mushroom Oyster Sauce

Material:

500 gr medium jentang
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
200 g chicken meat, cut into rough
150 g fresh or dried hioko mushrooms, halved
2 tablespoons oyster sauce
1 tablespoon salt kecao
1 / 2 teaspoon pepper powder jitam
1 teaspoon salt

How to cook:

Wash potatoes and cut into pieces
Soak in cold water.
Saute garlic until fragrant
Enter the chicken, stirring until stiff
Add mushrooms, potatoes and seasonings, mix well, remove from heat.
Put on hot dish, bake in a hot oven 180 degrees C for 30 minutes until potatoes are tender.
Remove, sprinkle with chopped Garlic chives. Serve hot.