2 pcs boneless chicken or chicken breast
half or whole butterhead or iceberg lettuce
1 whole sweet mango
dash of light soya sauce
dash of chicken stock
2 tbsp cornstarch
1 egg white
1 tbsp thyme
5 tbsp concentrated mango syrup
dish of light soya sauce
* Rinse the chicken and pat-dry, season with marinade, mix well for 30 minutes or sso. keep aside.
* To make sauce, mix the sauce ingredients well combined, you can cook over a low heat until slightly thickened. remove and leave aside. For me, i prefer to serve it just the way it is, i don't heat my sauce. lastly, chopped fresh whole mango into small cubes, keep aside for garnishing.
* coat the marinated chicken with another 2 tbsp of corn flour, deep-fry into hot oil until cooked and golden brown. removed and drain well, on the chopping board, chop chicken into pcs.
* shred lettuce place in the center of the platter, sprinkle some mango cubes around the lettuce, place the chicken chopped on top of lettuce, Pour the cooked mango sauce to the chicken chop and sprinkle the remaining mango cube on top.