Salsa Salted Egg Sauce served on Crispy Chicken Chop

Name: Salsa Salted Egg Sauce served on Crispy Chicken Chop
Yield: 5
Ingredients: 1250.0g Chicken Chop; 2.0pc Egg; 30.0g Knorr Chicken Stock 1KG; 500.0g Corn Flour; 10.0g Curry Leaf; 100.0g Planta Margarine Chef 4.8kg; 15.0g Holland Onion, chopped; 80.0g Knorr Golden Salted Egg Powder 800G; 20.0g Fine Sugar; 1000.0ml UHT Milk; 300.0g Salsa sauce; 15.0g Knorr Chicken Stock 1KG

Salsa Salted Egg Sauce served on Crispy Chicken Chop – - Recipe

Savoury, tangy and a little bit spicy - this sauce will surely make an impression to your customers! Serve this onto your restaurant's signature chicken chop dish.

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Crispy Chicken Chop

Chicken Chop 1250.0 g
Egg 2.0 pc
Knorr Chicken Stock 1KG 30.0 g
Corn Flour 500.0 g

Aromatics

Curry Leaf 10.0 g
Planta Margarine Chef 4.8kg 100.0 g
Holland Onion, chopped 15.0 g
Knorr Golden Salted Egg Powder 800G 80.0 g

Salsa Salted Egg Sauce

Fine Sugar 20.0 g
UHT Milk 1000.0 ml
Salsa sauce 300.0 g
Knorr Chicken Stock 1KG 15.0 g

Western

Main Course

Chicken

Savoury, tangy and a little bit spicy - this sauce will surely make an impression to your customers! Serve this onto your restaurant's signature chicken chop dish.

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Preparation

Crispy Chicken Chop
1. Mix all ingredients and allow to marinade for approximately 30 minutes.
2. Coat marinated chicken chop with "Corn Flour", and then deep-fry untill crispy and cooked.
Aromatics
Saute all ingredient for "Aromatics" in a pan.
Salsa Salted Egg Sauce
1. Add ingredients for "Salsa Salted Egg Sauce" into pan, and stir throughly.
2. Bring to boil with low heat and allow to simmer for 1 minutes. Serve sauce onto Chicken Chop.