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Chicken:

Filling:

Smoking:

  • Charcoal, smoking 2.0 pc
  • Foil, squire 1.0 pc

Samosas:

  • Spring roll wrappers 20.0 pc
  • Eggs 5.0 pc
  1. Chicken:

    • Dissolve Knorr Professional Chicken Stock Powder in simmering water.
    • Poach the chicken breasts in the stock for 10 minutes, keeping the stock at a simmer.
    • Once cooked, remove to cool down. Shred the chicken into pieces.
    • Keep the remaining stock for a curry dish.
  2. Filling:

    • In a pan or wok, heat up 30 ml of Rafhan Corn Oil, sauté the vegetables and add the shredded chicken.
    • Add the herbs, seasoning and sauces.
  3. Smoking:

    • Make a small bowl from aluminium foil. Place a burning charcoal in it and pour oil over it.
    • Place the foil inside the pan or wok and cover with a lid for 5 minutes. This will allow the smoke to infuse into the ingredients.
  4. Samosas:

    • Fill the spring roll wrappers into traditional square shaped samosas.
    • Use egg wash to glue the samosas.
    • Deep fry samosa in moderate temperature Rafhan Corn Oil about 170°C - till crisp and golden all through.
    • Drain on absorbent paper and serve hot with Knorr Professional Chilli Garlic Sauce on the side.