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Filling for Kota:

  • Water 250.0 ml
  • Chicken, giblets 20.0 g
  • Chicken feet (cleaned) 460.0 g
  • Chicken neck 100.0 g
  • Milk, cold 240.0 ml
  • Water (hot) 510.0 ml
  • Butter 20.0 g

Assembling of 1 x kota(1/4)

  • Bread, white 175.0 g
  • Prepared mashed potatoes 130.0 g
  • Prepared spaghetti mince sauce 150.0 g
  • Mango atchar 400.0 g
  • Chicken feet 82.0 g
  1. Filling for Kota:

    • Pour cold water into the pot, add chicken feet, chicken necks, giblets, and Robertson’s rajah mild & spicy.
    • Bring to boil and simmer until chicken feet is cooked.
    • Season with Knorr Aromat and stir well.
    • Bring water to a boil and add the butter, Turmeric, and Knorr Aromat.
    • Remove from stove.
    • Add milk.
    • Pour Knorr Mash Flakes and briskly stir with a whisk. Cover and leave to rest.
  2. Assembling of 1 x kota(1/4)

    • Hollow the inside of the bread, add the portioned prepared Mash potatoes and the portioned spaghetti mince sauce, mango atchar and place the cooked chicken feet on top and top it with the bread.