
2006 Deep Fryer Manual_3 11/21/06 11:01 AM Page 25
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.
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
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
METHOD
1Prepare the filling. In a wok,
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°.
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