In a baking dish, layer one-third of the coconut mixture. Bake for minutes until golden. Add the steamed whole chicken, adjust the heat to low, and deep-fry for 20—25 minutes, or until cooked through and golden brown. Rub the ingredients together with your fingertips until the mixture resembles bread crumbs. Top with the remaining one-third of the coconut. In a skillet over medium heat, heat the mustard oil. Serve hot, carved into pieces. Top with half the banana pieces. Cut the dough into 6 roundels and roll each into a thick bread about the size of your palm.
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