Ingredients

• Boneless Chicken Leg – 250gm (can replace with the meat of your preference)
• ½ tsp Dried Osmanthus flowers
• Water – 20gm (to soak the dried Osmanthus flowers)
• 10gm Red Vinegar
• 10gm Oyster Sauce
• 10gm Soya Sauce
• 70gm The Australian Carob Co Organic Carob Syrup

Methods:

1. Marinate the chicken leg with salt and potato starch for at least 1 hour. Overnight for best results.
2. Soak dried Osmanthus flowers in hot water for half-hour and set aside (save the water for later use).
3. Combine soaked Osmanthus with water and ingredients no 4-7 in a bowl and set aside. (Carob Osmanthus Sauce)
4. In a medium-sized saucepan, heat the oil to high fire/heat.
5. Coat the marinated chicken leg liberally in potato flour and deep fry in the hot oil until golden brown.
6. Turn down to low fire/heat and allow the ribs to cook in the oil for about 2-3 minutes till it is 70% cooked.
7. Turn up to medium fire/heat and fry till the chicken leg is cooked throughout.
8. Turn up to high heat to purge the oil and strain the chicken leg.
9. In a frying pan, add a bit of oil then the Carob Osmanthus Sauce. Bring the mixture to boil and add in the chicken leg to coat evenly with the sauce.
10. Serve on a plate.