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fusionchef.com
Iceberg
Lettuce Purse Filled with Spicy Chicken (
Serving 4)
This idea came from my love for Korean cuisine. I am using Iceberg lettuce
instead of Chinese cabbage to make Kimchee. Emerald would say of this dish:
"it's kicking up a notch!"
Tools:
- one 7" office knife- one 10" chef knife -
Ingredients:-
to convert
- 4
chicken wings and drumstick -1 iceberg lettuce -1 bunch chives -3 heads of
chopped green onions -1 oz. Cayenne pepper - 2 oz. finely chopped garlic - 2 oz.
hot sauce (Tobasco) - Kosher salt - 1 oz. sugar
Steps:
1)
Cut the Iceberg lettuce stem to
get all leafs loose and
sprinkle Kosher salt over
the opening to wilt the lettuce
2)
After 3 hours, wash the lettuce. Dry up the
leafs
3)
Marinade over night the leafs with the cayenne, the green onions and the garlic 4)
Marinade the chicken wings with the hot sauce, sugar and roast them in a 400o
oven for 30 minutes 5)
Remove meat from the chicken wings and discard the bones
6)
Blanch the chives in boiling water for one minute
7)
Put a small amount of chicken meat in the middle of a leaf and roll it. Hold the
leaf together right above the meat and tight the chive around like if you were
strangling the meat
8)
To warm up, put purses on a baking pan in an oven or in a steamer.
Chemistry:
Fernando Chavez Wine
recommendation :
Louis
Latour Pinot Noir Valmoissine |