Deep-fried Chicken Claw Cartilage – Li Tok Fan
200g Chicken cartilage
80g Canned crispy chili
10g Custard powder
10g Creamy peanut butter
20ml Maggi tasty juice
50g Black sesame paste
25g Raw powder
150 ml Oil
(1)Marinated chicken cartilage after add custard powder、raw powder.
(2)Deep-fried chicken cartilage until it color change to golden yellow.
(3)Pour oil into pan, and then put into canned crispy chili 、chicken cartilage.
(4)At last, put into Maggi tasty juice and black sesame paste.
The perfect wine:
Very fresh and fruity with pear, banana, peach, anise and honey notes, the Banfi San Angelo Pinot Grigio pairs with the deep-fried chicken claw cartilage dish of Chef Li Tok Fan, finishing rich, full, round and persistent.
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