Ingredients

1 packet Hakka Cassava 1kg (defrosted overnight)
1 bulb garlic (minced)
1/3 cup chicken powder
Vegetable Oil for frying

Method

Seasoning

1. In a small frying pan, add garlic and oil (till just covering the garlic) and heat slowly till golden and aromatic. Remove and drain on paper towel.
2. Mix garlic with chicken powder.

Preparing Cassava

1. Add desired amount of defrosted cassava to a large pot of lightly salted water.
2. Bring water to the boil & simmer on medium for 15-20 minutes. Drain water and let cool.
3. Remove fibrous veins from centre and cut into 10mm chips.
4. Deep fry in batches for 3 minutes each or until golden.
5. Coat with seasoning and serve.