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Pulled Chicken Preparation

  • Whole Chicken 1.0 pc
  • Garlic 30.0 g
  • Dijon Mustard 50.0 g
  • Meat Curry Powder 30.0 g
  • Paprika Powder 20.0 g
  • Fresh Thyme 11.0 g
  • Filtered Water 250.0 ml

Fried Mash Bombs

  • Filtered Water 500.0 ml
  • Full Cream Milk 225.0 ml
  • Egg 1.0 pc
  • Egg Wash 3.0 pc
  • Oil, for deep frying

Chickpea Lemon Salsa

  • Chick Pea, in can 350.0 g
  • Parsley, chopped 10.0 g
  • Fruits, Lemon Zest 1.0 pc
  • Olive Oil 15.0 g
  • Garlic, finely chopped 5.0 g
  • Lady's Choice Signature Dressings 80.0 g
  1. Pulled Chicken Preparation

    • Butterfly cut into the chicken and place in a roasting dish.
    • Mix together all the remaining ingredients and pour over the chicken and cover with foil.
    • Bake 2 hours in the oven for 2hours at 160ᵒC.
    • Then remove the foil and bake for another 40minutes at 180ᵒC. Once cooked, removed from oven and set aside.
    • Bring water to the boil, add in Knorr Demi Glace Brown Sauce.
  2. Fried Mash Bombs

    • Roll the mash into 25gm balls, and place in the chiller for 20minutes covered.
    • Dip the mash ball into egg wash and then into Knorr Tepung Goreng Ayam breading. Deep fry to golden brown.
  3. Chickpea Lemon Salsa

    • Combine all the ingredients together and season to taste.