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Kandungan anda sedang diadaptasikan kepada jenis perniagaan anda

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Brining

  • Air, disaring 1500.0 ml
  • Cuka Putih 5.0 g
  • Garam Halus 30.0 g
  • Whole spring chicken, cleaned 1000.0 g

Coated Flour for Protein

  • Serbuk Lada Putih 20.0 g
  • Serbuk Bawang Putih 50.0 g
  • Ginger powder 25.0 g
  • Serbuk Paprika 50.0 g
  • Garam Halus 100.0 g
  • Lada Hitam 10.0 g
  • Oregano 10.0 g
  • Taim 50.0 g
  • Tepung Gandum 500.0 g
  • Tepung Beras 120.0 g
  • Tepung Jagung 120.0 g

Mustard Brown Sauce

  1. Brining

    • Add water, vinegar and salt in a pot and bring to boil. Then let it cool down.
    • Add in spring chicken, brine for 4 hours, drain and set aside for later use.     
  2. Coated Flour for Protein

    • Mix well all ingredients for ‘Coated Flour for Protein’.
    • Coat spring chicken with the prepared flour.
    • Deep-fry chicken until cooked and crispy.     
  3. Mustard Brown Sauce

    • Mix water and Knorr Demi Glace Brown Sauce Mix. Bring demi glace mixture to boil. Set aside.
    • Saute yellow onion and garlic till fragrant on separate pan.
    • Add in the prepared demi glace and mustard. Bring sauce to boil.      
  4. Final Plating

    • Pour over prepared ‘Mustard Brown Sauce’ or serve separately with spring chicken.
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