Chineese Rose Chicken

Beat an egg and keep aside.

Add 2 tablespoon cornflour, 1 tablespoon maida, 1 teaspoon chilli sauce, 1/2 teaspoon soy sauce, pinch of ajinomoto, sufficient chilli powder and salt, pinch of orange color, 1 teaspoon dhaniya powder, 1 teaspoon white pepper to a bowl.

Make into a fine paste by adding egg. Do not add any water.

Take the upper portion of winglet.

Scrape the upper part to the lower part of the bone and make into a shape of rose.

Make nice slits and dip in the prepared paste.

Marinate for 4 - 5 hours before cooking.

In a kadai add sufficient oil for deep fry.

Initially catch the upper part and keep the lower part in oil.

Fry for 1 - 2 mts and release the complete leg in the water.

Once completely cooked take into a strainer and sprinkle pepper powder and salt on the leg.

Delicious chineese rose chicken is ready.

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