- Tura - 2 Art. spoons
- Naman ƙwallon ƙwai - 12 guda
- Faski, twigs - 3 guda
- Chicken fillet - 300 grams
- Man kayan lambu - 500 Grams
- Chicken Egg - 1 yanki
- Breadcrumbs - 150 Grams
- Pepper, gishiri - Don dandana
- Dijon mustard - 1 teaspoon
- Tafarnuwa - 1 hakori
1. An wanke filletin kaji a cikin ruwa mai sanyi, sa'an nan kuma ya bushe da takalma na takarda ko tawul. Yanke cikin ƙananan ƙananan kuma aika su zuwa tanda. A wanke ganyen faski, bushe da kuma ƙara shi zuwa ga banda, kuma ƙara barkono, mustard, gishiri da tafarnuwa. Muna yin kome. 2. Sanya qwai masu tsalle a cikin karamin tukunya, cika su da ruwan sanyi. Mu sanya kwanon rufi a wuta, kuma har sai da shirye mu dafa qwai, yana daukan kimanin minti uku zuwa hudu bayan ruwa ya rufa. An yi naman kayan da aka yi da kayan shafa kuma an tsabtace su. 3. A cikin kwano, karya tsuntsun kaza, toka shi da sauƙi tare da cokali, to, barkono da gishiri. Zuba gurasa da gari a cikin farantin da aka raba. A yanzu muna raba ƙasa mai kaza cikin guda goma sha biyu. Muna dauka nama guda daya a cikin hannun, da kuma shimfiɗa shi a cikin gilashi. Ana sanya nau'in ƙwallon ƙafa a tsakiya na cake. 4. Sa'an nan kuma mirgine cake a cikin kwallon. Tare da sauran qwai da shayarwa suna yin haka. Mun sanya kowane nau'i a cikin gari, sa'an nan kuma tsoma a cikin kwai, sa'an nan a cikin gurasa. Shake sama da abincin gurasa. Gasa kwanon rufi da man shanu (ko zurfin frying mai zurfi), matsakaiciyar wuta. Mun sanya kwallaye a nan, kuma kimanin minti bakwai zuwa takwas, har sai an shirya, toya. 5. Ku bauta wa chilled ko dumi.
Ayyuka: 12