| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables, Grains |
Niger |
Tamwt01 |
4 |
servings |
INGREDIENTS
| 6 |
|
Chicken legs and thighs; (attached) |
| 3/4 |
lb |
Skinless boneless chicken breast meat |
| 1 |
|
Egg white |
| 1 |
c |
Whipping cream -; (to 1 1/2 cups) |
| 1 |
tb |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Brandy |
| 1/2 |
c |
Drained seaweed; soaked in water |
|
|
And squeezed dry |
| 3 |
c |
Well-seasoned chicken stock |
|
|
=== SAUCE === |
| 3/4 |
c |
Whipping cream |
|
|
Soy sauce; to taste |
|
|
Juice of half a lemon |
| 1 |
tb |
Cornstarch; mixed with |
| 1/4 |
c |
Water |
|
|
Rice noodles |
|
|
Vegetable oil; for frying |
|
|
Toasted sesame seeds; for garnish |
INSTRUCTIONS
Remove leg and thigh bone from each chicken leg, leaving meat and skin
intact. Season with salt and pepper and refrigerate until mousse is ready.
Grind the chicken breast meat twice through a meat grinder and place in the
bowl of a food processor fitted with the metal blade. Process with the egg
white until mixture is smooth, then place in a bowl over ice. When mixture
is thoroughly chilled, beat in whipping cream 1/2 cup at a time. Season
with salt, pepper, soy sauce, and brandy. To test for flavor, poach a small
spoonful of the mousse in simmering water. Taste and adjust seasoning and
consistency. Add the drained seaweed. Preheat oven to 350 degrees. Lay the
chicken legs out skin side down and place 1/2 cup of mousse in the center
of each. Wrap each leg around mousse and place close together in a 2-inch
deep pan for poaching. Heat the chicken stock to boiling and pour over all
the legs. Cover pan with foil. Bake 30 to 40 minutes, or until chicken and
mousse are cooked through. Transfer chicken to a platter, reserving the
chicken stock. Remove skin and cover with a damp towel. Keep warm until
serving time. Strain the reserved chicken stock into a saucepan. Bring to a
boil and reduce to 1 cup. Add cream, soy sauce, and lemon juice, and return
to a boil. Thicken sauce with cornstarch and keep warm. Fry rice noodles in
small batches in vegetable oil and drain well. To serve, line individual
plates with crispy fried rice noodles and top with a piece of chicken.
Spoon sauce over top and sprinkle with toasted sesame seeds. This recipe
yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A18 broadcast 10-09-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-23-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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