Mai Fun City Chicken
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
48
Sourness
45
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Remove leg and thigh bone from each chicken leg, leaving meat and skin intact
2
Season with salt and pepper and refrigerate until mousse is ready
3
Grind the chicken breast meat twice through a meat grinder and place in the bowl of a food processor fitted with the metal blade
4
Process with the egg white until mixture is smooth, then place in a bowl over ice
5
When mixture is thoroughly chilled, beat in whipping cream 1/2 cup at a time
6
Season with salt, pepper, soy sauce, and brandy
7
To test for flavor, poach a small spoonful of the mousse in simmering water
8
Taste and adjust seasoning and consistency
9
Add the drained seaweed
10
Preheat oven to 350 degrees F
11
Lay the chicken legs out skin side down and place 1/2 cup of mousse in the center of each
12
Wrap each leg around mousse and place close together in a 2 inch deep pan for poaching
13
Heat the chicken stock to boiling and pour over all the legs
14
Cover pan with foil
15
Bake 30 to 40 minutes, or until chicken and mousse are cooked through
16
Transfer chicken to a platter, reserving the chicken stock
17
Remove skin and cover with a damp towel
18
Keep warm until serving time
19
Strain the reserved chicken stock into a saucepan
20
Bring to a boil and reduce to 1 cup
21
Add cream, soy sauce, and lemon juice, and return to a boil
22
Thicken sauce with cornstarch and keep warm
23
Fry rice noodles in small batches in vegetable oil and drain well
24
To serve, line individual plates with crispy fried rice noodles and top with a piece of chicken
25
Spoon sauce over top and sprinkle with toasted sesame seeds