Wolfgang Puck BDFR0060 manual Fried Chicken, Spring Rolls

HSN_DeepFryerManual 6/21/10 10:48 AM Page 23

Fried Chicken

In Vienna, fried chicken is always served with a salad of mixed greens, cucumbers, tomatoes, potatoes, etc. I must say, as a kid, I preferred mashed potatoes.

4 servings

INGREDIENTS

1 (2 1/2 pound) chicken Salt and pepper Vegetable oil, for frying 2 cups flour

3 eggs

4 cups panko (rice bread crumbs) or bread crumbs

1 cup parsley leaves

2 lemons

METHOD

1Cut each chicken into 8 pieces. Remove the skin but not the bones. Season generously with salt and pepper.

2Preheat the Deep Fryer to 350°. On three separate soup plates, put the flour, eggs and bread crumbs, and dip chicken pieces one at a time, first in flour, then eggs, and finally bread crumbs. Shake off excess crumbs.

3Fry chicken pieces for about 12 to 14 minutes until nice and brown. Turn after 7 minutes. Drain on paper towels.

4Fry the parsley for about 30 seconds. Remove, drain on paper towels, and sprinkle over chicken.

PRESENTATION

Divide onto 4 plates. Sprinkle with parsley and serve with half a lemon.

Recipe courtesy Wolfgang Puck

Spring Rolls

4 servings

INGREDIENTS

Filling:

1 large onion, julienned

1 medium carrot, julienned

1/4 pound shiitake mushrooms, discard stems, julienned 1 large red bell pepper, julienned

1 large yellow bell pepper, julienned

1 small green cabbage, julienned Peanut oil, for stir-frying

Salt and pepper

1/4 pound glass noodles, soaked in water for 10 minutes, chopped into smaller strands

1/4 cup mushroom soy sauce 2 tablespoons chili paste

1 tablespoon sesame oil

1 bunch cilantro leaves, chopped

Cooked aromatic mixture, recipe follows on page 23

Spring rolls:

Spring roll wrappers

1 egg with 1 tablespoon each water and cornstarch, beaten together for egg wash

Peanut oil, for deep-frying

METHOD

1Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodles, mushroom soy sauce, chili paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture. When ready to form the spring rolls, squeeze out all the excess liquid.

2Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper. Roll and seal edges with the egg wash. Repeat the process until all filling is used.

3In your Deep Fryer, heat the peanut oil to 350°. Deep-fry in batches of 2 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce (see recipe, page 24). Serve immediately.

Recipe courtesy Wolfgang Puck

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