Ingredients

• 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 mlc

Procedure:

• Marinate the chicken supreme with the marination given above and set aside.
• 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.
• 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