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Bland boneless chicken fillets ordinarily cooked in extra large chunks in a cheap Canola oil spray. Minced garlic paste seated until golden brown always lines the budget woks base initially and the staple flavour of the dish. Traditionally the dish was seasoned with kantong sauce amd frequently cooked in deep stock pots to feed a broad, large hungry Viking style crowd.
I'm broke as buggery anyone got chux on Atarmon Chicken
A signature dish in which oversized chunks of boneless chicken fillet are seared in a Canola oil spray until golden brown. The dish is normally complimented by minced garlic and a traditional kantong sauce finisher. Traditionally cooked in large stock pots to feed diverse group of people in Viking like conditions.
I am broke as buggery anyone got chux on Atarmon Chicken
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Man that grog was expensive I don't even have coin for Atarmon chicken