Makes 2 Servings
Chicken Supreme- 0.200 gm
Crushed Cashewnut- 0.050 gm
Chilli Flakes- 0.010 gm
Red Chilli Paste- 0.100 gm
Tomato Ketchup- 0.25 gm
Boiled Wai Wai Noodle (for coating)- 1.000
Chinese wine- 0.005 ml
Aromat/Salt/White pepper- 0.005 gm
Oil(for frying)- 0.1000 ml
1. Marinate the chicken supreme with the marination given above and set aside.
2. Wrap the noodle coated with corn flour around the chicken supreme tightly with the help of a satay stick. Place it in a refrigerator for 20mins so that the noodle sets to the shape.
3. In hot oil fry the chicken making sure it dipped well in oil. Carefully remove the satay stick and serve it along with the hot garlic sauce.