Name: Pulled Chicken, Fried Mash Bombs with Chickpea Lemon Salsa
Yield: 10
Ingredients: 1.0pc Whole Chicken; 30.0g Garlic; 300.0g Knorr Pronto Italian Tomato Sauce 2KG; 50.0g Dijon Mustard; 30.0g Meat Curry Powder; 10.0g Knorr Aromat Seasoning Powder 1kg; 20.0g Paprika Powder; 11.0g Fresh Thyme; 250.0ml Filtered Water; 30.0g Knorr Demi Glace Brown Sauce Mix 1KG; 500.0ml Filtered Water; 225.0ml Full Cream Milk; 5.0g Knorr Aromat Seasoning Powder 1kg; 1.0pc Egg; 3.0pc Egg Wash; 0.0ml Oil, for deep frying; 100.0g Knorr Crispy Chicken Seasoning Flour 1kg; 150.0g Knorr Potato Flakes 2KG; 350.0g Chick Pea, in can; 10.0g Parsley, chopped; 1.0pc Fruits, Lemon Zest; 15.0g Olive Oil; 5.0g Garlic, finely chopped; 80.0g Lady's Choice Signature Dressings

Delicious picante pulled chicken with fiery mash bombs served with a robust flavoursome chickpea and lemon salsa.

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Preparation

Pulled Chicken Preparation
- Butterfly cut into the chicken and place in a roasting dish.
- Mix together all the remaining ingredients and pour over the chicken and cover with foil.
- Bake 2 hours in the oven for 2hours at 160ᵒC.
- Then remove the foil and bake for another 40minutes at 180ᵒC. Once cooked, removed from oven and set aside.
- Bring water to the boil, add in Knorr Demi Glace Brown Sauce.
Fried Mash Bombs
- Roll the mash into 25gm balls, and place in the chiller for 20minutes covered.
- Dip the mash ball into egg wash and then into Knorr Tepung Goreng Ayam breading. Deep fry to golden brown.
Chickpea Lemon Salsa
- Combine all the ingredients together and season to taste.

Pulled Chicken, Fried Mash Bombs with Chickpea Lemon Salsa

Ingredients

Pulled Chicken Preparation

Fried Mash Bombs

Chickpea Lemon Salsa

Preparation

Pulled Chicken Preparation

Fried Mash Bombs

Chickpea Lemon Salsa

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Pulled Chicken, Fried Mash Bombs with Chickpea Lemon Salsa

Ingredients