Ingredients:
| 2 | Chicken whole legs, deboned |
| 150 g | Pumpkin, sliced |
| 150 g | Broccoli, cut into florets |
| Some | Wooden satay skewers |
| Enough | Cooking oil |
Ingredients A: seasonings
| 1 tsp | SERI AJI® All Purpose Seasoning For Deep Frying |
| 1 tbsp | Ginger juice |
| ½ tsp | Sesame oil |
| ½ tsp | Sugar |
| ¼ tsp | AJI-SHIO® Flavoured Pepper |
Ingredients B: batter
| 5 tbsp | Plain flour |
| 2½ tbsp | Rice flour |
| 1 tbsp | Corn flour |
| 2 tsp | Baking powder |
| A dash | Salt |
| 1 tbsp | Cooking oil |
| Some | Water |
Ingredients C: seasonings for broccoli
| 1 tsp | Ginger juice |
| ½ tsp | TUMIX® Chicken Stock Seasoning |
| 1 tbsp | Cooking oil |
Method
- Cut chicken into 3 cm squares. Marinate chicken with seasonings (A) for 30 minutes.
- Dip pumpkin slices in batter (B). Deep-fry in hot cooking oil till golden brown and crispy.
- Deep-fry marinated chicken in remaining hot oil until golden brown.
- Blanch broccoli in boiling water until just cooked. Drain and toss in seasonings (C) in a heated saucepan for 10 – 20 seconds.
- Remove and thread bamboo skewers with the chicken, pumpkin and broccoli.
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