Material: Weight
chicken breast, ground finely 700 gms
chicken skin or porkbackfat,ground finely 300gms

INGREDIENTS: Household measure

Curing mix; In1/4 cup chilled water, dissolve the following;
salt, refined 1-t
phosphate 1-t

Extenders; In 1/4 cup water add the following
TVP 1/4 cup
{hydrate for 3 minutes
add isolate 1-t

Spices/Flavorings

sugar, refined 1-t
white pepper 1- 1/4 t
chicken buillon/cube 1- cube
MSG {optional} 1- cube
*crushed ice 1- cup

PROCEDURE;
1. prepare curing mix and add to the chicken meat, mix until
tacky.
2. add extenders to the mix meat and mix.
3. add all the spices/flavorings and mix again until well blended.
4. form into sticks or roll before applaying the breadings. freeze
until the sticks are hardened.5. roll in beaten eggs breadings.
6. deep fat fry until golden brown or freeze for storage.

YIELD; 1.2 kg.