material
250 gr chicken breast fillet
100 gr tapioca flour
1 egg
1 pcs of small carrots, grated / chopped
1 leek, thinly sliced
Ground spices
5 cloves of garlic
3 tablespoons fried onions
1 teaspoon salt
1/2 teaspoon mushroom broth
1/2 tsp ground pepper
1/2 teaspoon sugar
Dyeer
1 egg + 1/3 teaspoon salt, shake it off
Bread crumb
Way
- Blend the chicken fillet, then mix all ingredients
- Add the mashed spices, salt, mushroom broth, ground pepper & sugar, stir well
- Apply the palm with a little cooking oil so that it does not stick when forming a chicken syrup
- Stick the dough at the end of the skewers then form it while clenching it until it is perfectly attached
- Boil the water, then boil the chicken syrup for 15-20 minutes then let it cool
- Dip the chicken syrup in to match the eggs and then add the panir flour. Store in the refrigerator for 30 minutes spy panir does not fall out when fried
- Fry with hot oil & medium heat until the chicken syrup is cooked
- Serve the chicken syrup with chili sauce
