Ingredients
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1 pc Whole chicken cut into 8 to 10 pcs
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2 tbsp Lee kum kee sesame oil
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½ tbsp Mccormick smoked paprika
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2 tbsp Lee kum kee panda oyster sauce
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20 g Garlic minced
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35 g Lemongrass pounded
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1 tbsp Mccormick cinnamon ground
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1 tbsp La espanola pure olive oil
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5 g Mccormick cayenne pepper ground
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3 tbsp Tabasco red pepper sauce
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100 g Suman
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300 ml Crisco canola oil
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4 tbsp Clara ole mango jam
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pinch Mccormick smoked paprika
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1 g Fresh parsley
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100 g Tulip white compound melted
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80 g Carrots strips
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70 g Potatoes strips
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4 ¾ tbsp Clara ole guava jelly
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15 g Ginger chopped
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20 g Eggplant grilled
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5 g Spring onion chopped
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5 g Garlic toasted
Directions
Steps
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1
Done
|
In a medium mixing bowl, marinate the chicken at least 2 hours or overnight. |
|
2
Done
|
Pan grill the chicken until cooked and set aside. |
|
3
Done
|
Fry the suman in Crisco Canola Oil over medium heat 3-4 minutes or until all sides are browned. Strain excess oil. |
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4
Done
|
Pour Melted Tulip White Chocolate Compound and Clara Ole Mango Jam over the suman. |
|
5
Done
|
Sprinkle with fresh parsley and add a dash of McCormick Smoked Paprika. |
|
6
Done
|
Saute carrots, potato, and ginger in Clara Ole Guava Jelly. Serve on the side with the grilled eggplant, topped with toasted garlic and spring onion. |
