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Poach the Chicken:

Samosa Filling:

For the Smoking:

Samosa Wrapping and Frying:

  1. Poach the Chicken:

    • Dissolve Knorr 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. Samosa 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. For the Smoking:

    • Place the burning charcoal into the foil with a bowl shape.
    • Place the oil inside the foil.
    • 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. Samosa Wrapping and Frying:

    • Fill the spring roll wrappers into traditional square shaped samosas.
    • Use the eggs beaten, so a 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 Chilli Garlic Sauce on the side.
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