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Prepare the Chicken

  • Corn Oil 100 ml
  • Boneless Chicken Leg 2000 g

Mushroom Sauce

  • Water 1000 ml
  • Fresh Button Mushroom, sliced 100 g
  • Corn Oil 60 g

Salad

  • Cabbage, shredded 500 g
  • Carrot (julienne) 100 g
  • Icing Sugar 50 g
  • Rice Vinegar 5 g

Mashed Potato

  • Cold Water 560 ml
  • Fine Salt 4 g
  • Cold Milk 250 ml
  • Freshly Chopped Parsley 10 g
  1. Prepare the Chicken

    Marinade chicken leg with Knorr Chicken Stock. Heat corn oil and grilled on pre heat pan. Set aside
  2. Mushroom Sauce

    1. Mix Knorr Instant Chicken Gravy Mix with water. Simmer for 5 minutes. Set aside.
    2. Heat corn oil, sauté button mushroom till fragrant. Add prepared chicken gravy.
    3. Simmer for a few minutes. Season to taste with Knorr Chicken Stock
  3. Salad

    Combined and tossed all salad ingredients with Lady's Choice Real Mayonnaise. Chilled for 60 minutes before assembly.
  4. Mashed Potato

    1. Bring water and salt to boiled. Removed from heat, add Knorr Potato Flakes, cold milk and parsley.
    2. Stir briskly for 2-3 minutes until smooth.