DIY: Chichen Crochet with Kangkong salad

Rainy day diet blues? No problem with this healthy dish with local green-leafy goodness.

INGREDIENTS:
for chicken crochet:

• 3-piece chicken fillet (left-over, pilled)
• 2 1/2 tablespoon flour
• 1 egg 
• salt and pepper to taste

for kangkong salad:

• 1-string kangkong leaves
• 1  1/4 tablespoon water (boiled)
• salt to taste

PROCEDURE:

• Combine flour, salt and pepper and egg (beat-well.) Mix well until thicken.
• Add pilled chicken to the mixture and continue to mix.
• Fry in a non-stick pan with a little-bit of oil and formed into patties and set-aside.
• For kangkong, put a 1  1/4 tablespoon water (boiled) in a pan then put kangkong and blanched a little for 5-10 seconds (do not overcook) and season with salt.
• Cut crochet patties into quarters and toast it with kangkong blanched, served with lettuce and season salad dressings.

SERVINGS: 2-3 person