Name: Spring Chicken with Mustard Brown Sauce
Yield: 1
Ingredients: 1500.0ml Air, disaring; 5.0g Cuka Putih; 30.0g Garam Halus; 50.0g Knorr Stok Ayam 500G; 1000.0g Whole spring chicken, cleaned; 20.0g Serbuk Lada Putih; 50.0g Serbuk Bawang Putih; 25.0g Ginger powder; 50.0g Serbuk Paprika; 100.0g Garam Halus; 10.0g Lada Hitam; 10.0g Oregano; 50.0g Taim; 500.0g Tepung Gandum; 120.0g Tepung Beras; 120.0g Tepung Jagung; 200.0g Knorr Stok Ayam 1KG; 1000.0ml Air, disaring; 100.0g Knorr Campuran Sos Perang Demi-Glace 1KG; 50.0g Bawang Kuning, dipotong; 20.0g Bawang Putih, dipotong; 100.0g Corn Oil; 100.0g Djon mustard

Deep fried double coated spring chicken to enjoy with mustard brown sauce, a combination of American classic and a kick of oriental spice.

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Penyediaan

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.
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.
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.
Final Plating
- Pour over prepared ‘Mustard Brown Sauce’ or serve separately with spring chicken.

Spring Chicken with Mustard Brown Sauce

Bahan-bahan

Brining

Coated Flour for Protein

Mustard Brown Sauce

Penyediaan

Brining

Coated Flour for Protein

Mustard Brown Sauce

Final Plating

Ganjaran Menanti

Log masuk

Spring Chicken with Mustard Brown Sauce

Bahan-bahan