I saw this recipe from Riceype’s page on Facebook. So #thehubbychef and I decided to try it right away since we currently have all the ingredients at home.
Ingredients:
For the Gravy:
2 tbsp butter
½ cup All Purpose Flour
1 ½ cup water
½ beef cubes
2 tbsp pepper
For the Hotshots:
2 chicken fillet breast, sliced into cubes or hotshot sizes
1 ½ cup All Purpose Flour
Salt
Pepper
Chili Powder
1 egg
Cooking oil
How to prepare:
1. On a bowl, add the sliced chicken fillet, pepper, salt, and chili powder. Mix them together until well blended.
2. On a separate bowl, add All Purpose Flour, pepper, chili powder and salt. Mix them together until well blended.
3. Drench the chicken fillet into the flour mixture.
4. On a separate bowl, lightly beat the eggs and season with salt and pepper. Coat the chicken fillet.
5. Drench the chicken fillet back to the flour mixture then set aside.
Cooking Instructions:
[Gravy]
1. On a pan, melt butter in low heat.
2. Slowly add the All Purpose Flour while mixing using a whisk.
3. Slowly add water while mixing.
4. Add pepper (you can add more if you like)
5. Add beef cubes
6. You can add more water until you reach the gravy consistency.
[Hotshots]
1. Heat oil in a pan. The oil should be just enough to deep fry the hotshots.
2. Deep fry the hotshots in medium-low heat until golden brown.
3. Serve with gravy and enjoy!
Serves 2.