Hard-boiled Cream Chicken Rib & Paprika [Serves 4] 1,200g chicken rib salt to taste pepper to taste 1 (160g) paprika (red, yellow each) 1 (200g) onion 3 tablespoons salad oil 1/2 cup white wine 5 cups water 1 (6g) Bouillon cube 1/2 cup fresh cream salt to taste pepper to taste 2 teaspoons watered starch(water and starch half-and-half) chopped parsley 1. Cut chicken rib in half and season with salt and pepper. 2. Seed paprika and cut into 4 pieces. Cut onion into 1/2 inch thick strips. 3. Spread 1½ Tbsp salad oil over preheated fry pan and cook chicken rib lightly and set aside. 4. Add remaining salad oil in a heated skillet and sauté onion until transparent. Add paprika and sauté. Pour white wine into the skillet. 5. Cook until wine evaporates. Add water and Bouillon cube. Bring to a boil. Add chicken rib, put on a lid and cook about 1 hour over low heat. 6. Add fresh cream to skillet and season with salt and pepper. Add watered starch until thick. Place in a platter and sprinkle with parsley. Name Amount (g) Calories (Kcal) Protein (g) Fat (g) Carboh ydrate (g) chicken rib 948 1896.0 153.6 132.7 0.0 salt 2 0.0 0.0 0.0 0.0 paprika(yellow) 320 86.4 2.6 0.6 21.1 onion 200 74.0 2.0 0.2 17.6 salad oil 36 331.6 0.0 36.0 0.0 white wine 100 73.0 0.1 0.0 2.0 Bouillon cube 6 14.7 0.4 0.3 2.5 fresh cream 100 409.0 4.4 42.1 3.0 salt 2 0.0 0.0 0.0 0.0 starch powder 18 59.4 0.0 0.0 14.7 chopped parsley 0.5 0.2 0.0 0.0 0.0 Total 1732.5 2944.3 163.1 212.0 60.9