Preparation Method (One bag): 1- Grind ½ KG of chicken on mincer plate size #3 (it’s recommended to freeze boneless chicken breasts and thighs before grinding) 2D- issolve one bag of Recipe powder in 60 g of cold water (quarter cup) then place the mixture evenly on grounded chicken. 3S- tuff marinated ground chicken in the natural casing. In case of natural casing unavailability, form marinated ground chicken in small meatball form