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Roast Chicken Marination

  • Whole chicken leg 2000 g
  • Corn Oil 50 ml
  • Young Ginger, blended 200 g
  • Garlic, blended 200 g
  • Cumin Powder 30 g
  • Red Coloring 2 ml
  • Tumeric Powder 5 g
  • Cumin Seeds, toasted 5 g
  • Spice, Garam masala 35 g

Percik Sauce

  • Shallot, blended 80 g
  • Young Ginger 30 g
  • Fine Sugar 30 g
  • Filtered Water 100 ml
  • Garlic, blended 20 g
  • Chilli Paste 100 g
  1. Roast Chicken Marination

    • Place all ingredients in a bowl and mix well.
    • Marinate chicken whole leg for approx. 4 hours.
    • Roast in pre heat oven, at 150° Celsius, for 60 minutes.
    • Discard from oven. Keep warm before assembly.
  2. Percik Sauce

    • Melt Planta Chef Margarine over medium heat.
    • Saute all blended items and chilli paste, till fragrant.
    • Pour in filtered water, simmer for 10 minutes.
    • Add in sugar and Knorr Chicken Stock.
    • Low down the heat, add in Lady's Choice Real Mayonnaise. Stir until well mix.
  3. Assembly

    • Arrange cooked Roasted Chicken on the serving plate.
    • Served with prepared "Percik Sauce".