How to use:
Turn the grind to adjust the type of grinding, rotate and season onto the food, grind until you have the required amount.
Chicken Oyster with Cream
500 g Pamora Chicken Oyster
60 g Butter
2 medium size, White Onions (minced)
200 mL, White Wine
150 mL, Cream
Salt & White Peppercorns
Take half the butter and melt it in a frying pan at low heat.
Add in the minced onion and stir-fry until cooked.
Add white wine and cover 3-5 minutes still in low fire then set aside.
Melt the other half of the butter in another frying pan and add the chicken oysters.
Stir-fry at medium to high heat until slightly brown.
Lower the heat back to medium and add the cooked onion with white wine.
Season with salt according to taste and continue to stir-fry for another 3 minutes.
Add the cream, stir and cover to cook for another 2 minutes.
Sprinkle white peppercorns.
Serve hot on pasta and enjoy!
Storage: Store in a cool dry place
Shelf life: 2 years