| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy, Grains |
|
Femina, Pies & past, Femina1 |
1 |
servings |
INGREDIENTS
|
|
Croissant dough as required |
| 2 |
|
Eggs; beaten |
| 10 |
g |
Cornflour |
|
|
Salt and pepper to taste |
| 200 |
g |
Boneless chicken |
|
|
Oil |
| 125 |
ml |
Chicken stock |
| 2 |
ts |
Soya sauce; (10 ml) |
| 2 |
ts |
Chilli sauce; (10 ml) |
| 2 |
|
Green chillies; chopped fine |
| 2 |
ts |
Ginger-garlic paste; (10 g) |
|
|
A pinch of ajinomoto |
| 1 |
|
Egg yolk |
| 1 |
ts |
Milk; (5 ml) |
| 1/2 |
ts |
Black sesame seeds; (2 g) |
INSTRUCTIONS
FOR THE BATTER
FOR THE FILLING
FOR THE MARINADE
FOR THE GLAZE
CUT the chicken into medium sized pieces. Beat cornflour, salt and
pepper into the eggs. Dip the chicken pieces into the batter and deep
fry in hot oil till golden brown and done. Drain on absorbent paper.
Remove the excess oil from the kadai. Add the green chillies and
ginger-garlic paste and fry for two minutes. Add the chicken stock
and simmer for five minutes. Add chilli sauce, soya sauce and
ajinomoto. Stir well. Add the fried chicken pieces and stir again.
Boil for two minutes. Dissolve cornflour in a little cold water to a
smooth paste and add to the simmering sauce. Keep stirring till
almost dry. When cool, divide into eight portions. Divide the
croissant dough into eight portions and roll into triangles. Place
some prepared filling in the centre of each triangle and roll into a
croissant shape, starting with the broader side. Seal the narrow edge
well. Turn in the two ends. Keep the rolled croissants aside to prove
for 45 minutes. Lightly beat the egg yolk and milk together. Brush
the egg-milk mixture over the croissants. Sprinkle black sesame seeds
over the croissants. Bake at 250o F for 15 minutes or till done.
Converted by MC_Buster.
NOTES : Makes 8
Converted by MM_Buster v2.0l.
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