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Baked Chicken Preparation

  • Coconut Milk 125 ml
  • Kaffir Lime Leaf 8 pc
  • Sambal Chilli Paste 75 g
  • Ghee 50 g
  • Chicken Leg, boneless 1.2 kg

Mashed Potato Preparation

  • Water 2.5 l
  • Milk 2.5 l
  • Butter 625 g
  • Nutmeg Powder 13 g

Sauteed Vegetable Preparation

  • Baby Carrot 10 pc
  • Asparagus 8 pc
  • Oil 1 tbsp
  • Salt, to taste
  • Some Pepper, to taste
  1. Baked Chicken Preparation

    • In a mixing bowl, mix spice paste, coconut milk, chicken seasoning powder, lime leaves, sambal chilli, ghee and chicken legs. Mix well and marinate overnight.
    • Preheat the oven to 160°C, and cook the chicken for 25 minutes.
  2. Mashed Potato Preparation

    • Boil water and milk in a pot, and add in the mashed potato powder, butter, and nutmeg powder. Stir over low heat, and set aside once it has cooked.
  3. Sauteed Vegetable Preparation

    • In a separate pot, heat water to lightly blanch the carrots and asparagus for 1 minute. Remove and saute with oil. Season to taste.
  4. Plating

    • Plate the mashed potato and vegetables, with the chicken resting on the mashed potato. Drizzle the chicken with chicken juice.
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