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Cheesy Korean Chicken Rice Bowl

Ingredients: 

  • 1 mini baguette

  • 2-4 pieces Nutriplus Golden Crisply Chicken Fingers

  • 2 slices Chesdale Plain Cheese Slice

  • 2 tablespoons tomato sauce or pasta sauce

  • 2-4 slices fresh tomato

  • 1-2 lettuce leaves

  • Mayonnaise, for drizzling

  • Dried mixed herbs (optional)

  • Olive oil, for toasting

  • Cooking oil, for frying  

Instructions: 

1. Heat oil in a pan and fry the Nutriplus Golden Crisply Chicken Fingers until golden brown and crispy. Remove and set aside

2. Slice the mini baguette in half lengthwise to create 2 open halves.

3. Drizzle a small amount of olive oil onto a pan over medium heat. Place the baguette halves cut-side down and toast until lightly golden and slightly crisp. Remove from heat.

4. Spread tomato or pasta sauce evenly over each toasted baguette half.

5. Arrange lettuce leaves and tomato slices on top of the sauce.

6. Place 1 slice of Chesdale Plain Cheese Slice onto each baguette half.

7. Add 1 crispy chicken finger on top of the cheese for each piece.

8. Drizzle mayonnaise over the chicken and sprinkle with dried mixed herbs if desired.

9. Serve immediately while warm and crispy. 

Cheesy Korean Chicken Rice Bowl

Ingredients: 

  • 1 cup cooked white rice

  • 1-2 pieces Nutriplus Korean Fried Chicken

  • 1 slice Chesdale Cheese Topping

  • 2 tablespoons Korean spicy sauce

  • 2 tablespoons sweet corn kernels

  • 2 tablespoons shredded carrot

  • 1 cup fresh spinach

  • 1 teaspoon sesame oil

  • A pinch of salt

  • 2 tablespoons kimchi

  • 1 teaspoon sesame seeds

  • Cooking oil, for frying 

Instructions: 

1. Bring a pot of water to a boil. Blanch the spinach for 20-30 seconds until just wilted. Remove and transfer into cold water. Squeeze out excess water, then mix with sesame oil and a pinch of salt. Set aside.

2. Heat oil in a pan and fry the Nutriplus Korean Fried Chicken until crispy and fully heated. Remove and set aside.

3. Warm the Korean spicy sauce in a small pan. Add the fried chicken and toss until evenly coated and glossy.

4. Place the hot cooked rice into a serving bowl. Arrange sweet corn, shredded carrot, seasoned spinach, and kimchi neatly around the rice.

5. Place the sauced Korean fried chicken on top of the rice while still hot.

6. Lay 1 slice of Chesdale Cheese Topping over the hot chicken.

7. For extra melt effect, lightly torch the cheese surface until soft and glossy.

8. Sprinkle sesame seeds on top and serve immediately while warm. 

Cheese Chicken Stuffed Potato

Ingredients: 

  • 3 potatoes 

  • 6 pcs Nutriplus Tatsuta (air-fry 3 pcs, then dice). 

  • 3 slices Chesdale Topping cheese 

  • 1 tbsp olive oil 

  • 1/2 tsp salt 

  • 1/2 Holland onion (diced) 

  • Spring onion (sliced) 

  • English parsley (chopped) 

  • 2 tbsp butter 

  • 200ml whipping cream 

  • 1 tsp black pepper powder 

  • 1/2 tsp chili flakes 

Instructions: 

1. Rub the potatoes with salt and olive oil, then bake at 200°C for 40-45 minutes. 

2. Air-fry Nutriplus Tatsuta at 180°C for 8 minutes, then dice 3 pieces. 

3. Scoop out the potato flesh and mash it with diced chicken, butter, whipping cream, holland onion, english parsley, spring onion, salt, and black pepper to taste. 

4. Fill the hollowed potatoes with the mixture, top with Chesdale Topping cheese, sprinkle with chopped parsley and chili flakes, then bake for 15 minutes until the cheese melts. 

5. Ready to serve! 

Chicken Loaded Fries With Cheese

Ingredients: 

  • 150g Nutriplus Golden Crispy Chicken Fingers 

  • 200g Nutriplus Chicken Popcorn 

  • 100g fries 

  • 1 tbsp oil 

  • 3 slices Chesdale Topping Cheese 

  • 2 tbsp butter 

  • 2 tbsp all-purpose flour 

  • 1 tsp paprika powder 

  • 1 cup fresh milk 

  • 3 slices cheese 

  • Mixed herbs 

  • Black pepper powder 

  • Chili flakes 

Instructions: 

1. Prepare the cheese sauce: Heat a pot and melt the butter. 

2. Add flour and paprika powder, then mix well. 

3. Pour in fresh milk and stir continuously. 

4. Add 3 slices of Chesdale Topping cheese and stir until fully melted and smooth. Adjust thickness by adding water if needed. 

5. Air-fry Nutriplus Golden Crispy Chicken Fingers and Chicken Popcorn at 180°C for 8 minutes. 

6. Air-fry fries with a little oil at 180°C for 15 minutes. 

7. Skewer chicken popcorn on sticks and arrange on a plate with chicken fingers and fries. 

8. Drizzle the cheese sauce over the dish and sprinkle with mixed herbs, black pepper, and chili flakes. 

9. Ready to serve!