Ingredients
- 6 x Chicken legs and thighs (attached)
- 3/4 lb Skinless boneless chicken breast meat
- 1 x Egg white
- 1 c. Whipping cream - (to 1 1/2 c.)
- 1 Tbsp. Salt
- 1/2 tsp Freshly-grnd black pepper
- 1 Tbsp. Soy sauce
- 2 Tbsp. Brandy
- 1/2 c. Liquid removed seaweed soaked in water and squeezed dry
- 3 c. Well-seasoned chicken stock
- 3/4 c. Whipping cream Soy sauce to taste Juice of half a lemon
- 1 Tbsp. Cornstarch mixed with
- 1/4 c. Water Rice noodles Vegetable oil for frying Toasted sesame seeds for garnish
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Mai Fun City Chicken
Servings: 4
Directions
- Remove leg and thigh bone from each chicken leg, leaving meat and skin intact. Season with salt and pepper and chill till 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 till mix is smooth, then place in a bowl over ice. When mix is thoroughly chilled, beat in whipping cream 1/2 c. 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 in the liquid removed seaweed.
- Preheat oven to 350 degrees.
- Lay the chicken legs out skin side down and place 1/2 c. 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 min, or possibly till chicken and mousse are cooked through. Transfer chicken to a platter, reserving the chicken stock. Remove skin and cover with a damp towel. Keep hot till serving time.
- Strain the reserved chicken stock into a saucepan. Bring to a boil and reduce to 1 c.. Add in cream, soy sauce, and lemon juice, and return to a boil. Thicken sauce with cornstarch and keep hot.
- 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.
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