Boxing Chicken Served with Blue Cheese Dip

Recently the European Union and the CNIEL organised a cheese-tasting event called A European Cheese Extravaganza, which is part of the the Cream of Europe Campaign,  at The Orchid Room, Majestic Hotel Kuala Lumpur. This canape recipe is courtesy of The Majestic Hotel Kuala Lumpur. 

Print Recipe
Servings
24pieces
Servings
24pieces
Print Recipe
Servings
24pieces
Servings
24pieces
Ingredients
For the marinade
To pound or blitz in a food processor:
Servings: pieces
Units:
Instructions
  1. Separate the drummet from the wing and with a sharp knife cut around the circumference of the smaller end, then use the knife to push down the skin and meat close to the bone towards the other end.
  2. When the meat reaches the end, grasp the bone and pull it through the gap of your thumb and first finger. Make sure the meat is turned inside out at the end to make a ‘bulb’.
  3. For the wing, cut around the circumference of the smaller end and like before scrape the meat and skin downwards towards the end. ¾ way down, place the joint on a board and cut through the tendons holding the two bones together and remove the smaller bone.
  4. Continue to push the meat down and pull it through as with the drummet.
Marinade:
  1. Mix all the ingredients together except the rice flour and marinade the chicken for at least four hours or overnight.
To fry:
  1. Heat cooking oil on medium heat in a pan or wok.
  2. Heat cooking oil on medium heat in a pan or wok.
  3. Dust the chicken pieces lightly with the rice flour and carefully place a few pieces of chicken in the hot oil.
  4. Fry until lightly browned and cooked turning over at least once.
  5. Drain and place on a paper towel.
  6. Serve with your favourite dip. Chef recommendation: Blue Cheese Dip

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