Broasted Chicken

Ingredients:

• Chicken: 1½kg (make pieces and cut on each of them)
• Shangrila Soya Sauce: ¼cup
• Shangrila White Vinegar: ¼cup
• Shangrila Chilli Sauce: 2tbsp (to mix in Shangrila Tomato Ketchup)
• Maida: 1cup
• Corn flour: 2tbsp
• Salt: to taste
• Rice flour: 2tbsp
• Sugar: 1tsp
• Oil: as required (for frying)

Preparation Method

Wash chicken and keep it in a sieve. Boil water in a sauce pan, then add in it chicken pieces for 5 minutes, then remove and place again in the sieve to drain off water. Then put these boiled chicken pieces in a bowl, add Shangrila Sauce and White Vinegar to them and marinate for 10 minutes. In a tray mix maida, rice flour, corn flour, baking powder, sugar and salt. Roll chicken pieces in this mixture and marinate for few minutes. Heat oil and fry chicken pieces in it at low heat, when golden brown remove from oil. Serve hot broast with French fries and Shangrila Tomato Ketchup.

Fried Chops

Ingredients:

• Shangrila Chilli Sauce: 2tsp (to mix in Shangrila Tomato Ketchup)
• Shangrila Soya Sauce: ¼cup
• Shangrila White Vinegar: 2tbsp
• Shangrila Tomato Ketchup: to taste
• Eggs: 3
• Mustard powder: 1tsp
• Bread crumbs: 1packet
• Oil: as required (for frying)
• Mutton chops: 1kg (for frying)
• Ginger /garlic paste: 1tbsp
• Corn flour: 3 tbsp
• White pepper: 1tsp
• Sugar: 1tsp
• Salt: to taste

Preparation Method

Wash the chops and make cuts on them lightly then marinate with Shangrila Soya Sauce, ginger garlic paste, salt and ? In a bowl make a paste of corn flour, eggs, white pepper, sugar, mustard powder and a little salt. Now take out chops, dip one by one in the mixture, roll in bread crumbs and marinate them for ½ an hour. Heat oil and deep-fry all chops at low heat. Serve hot with Shangrila Tomato Ketchup.