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 Española 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 Olé 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 Olé 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
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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. |
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5
Done
|
Sprinkle with fresh parsley and add a dash of McCormick Smoked Paprika. |
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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. |
