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Chicken neck fried in thin dough

Chicken neck fried in thin dough

Ingredients:                

Chicken neck         200 gr,             

Flour         100 gr,            

Corn starch         50 gr,             

Egg         1,             

Water         50 gr,             

Garlic powder         10 gr,             

Ginger powder         10 gr,             

Cumin         8 gr,             

Spring onions         10 gr,             

Lime         20 gr,             

Coriander         10 gr,            

Mexican hot pepper         8 gr.       

 

Preparation: Make thin dough with flour, corn starch, eggs, spices and water (mix the dry ingredients well with the liquid ingredients), leave for a while to flavor tastes. Process the chicken neck, removing excess fat. Pour oil in the pan and heat up to 160 degrees. Roll the processed chicken neck in the dough and carefully dip it in the oil, wait for 7-8 minutes and after cooking transfer it to the paper to get rid of the excess oil. Transfer the dish to the desired plate, add spring onions, Mexican hot pepper, squeeze upon the lime to taste and enjoy.

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Caesar Salad

Caesar Salad

Ingredients (6 Servings): 

4 pieces of cooked chicken drumsticks,

2 Romaine lettuce, 

Several leaves Radicchio, 

50 grams of Parmesan cheese, 

Croutons 250 grams of white bread, 

1 clove of garlic, 

2 tablespoons of olive oil Extra Virgin Sauce, 

50 grams of Parmesan cheese, 

2 tablespoons of 20-30 % fat sour cream, 

1-tablespoon capers, 

Juice of half a lemon,

½ cup olive oil Extra Virgin, 

Salt, 

Freshly ground black pepper. 

 

Directions: 1. Prepare Croutons. Clean garlic, press and mix with olive oil. Rest for 15 minutes. 2. Heat the oven to 180 degrees. Cut the bread in 1 cm cubes. Put cubes on oven pan, pour with garlic-oil mixture, stir and put in hot oven. Cook croutons for about 10 minutes. 3. Prepare the sauce - Wash capers in cold water. Grate finely Parmesan Cheese. 4. Crush capers with salt and pepper, add olive oil and Parmesan. Grind until you get a homogeneous mix. Then add the lemon juice, sour cream, and stir once again, 5. Remove skin and bones from chicken legs. Cut in small pieces .6. Tear the Lettuce and Radicchio leaves using your hands. 7. Place the lettuce in a large bowl, then put chicken, pour sauce and toss carefully, 8. Cut the remaining Parmesan into thin slices. Place Parmesan sheets  and croutons on top of salad and serve immediately; otherwise lettuce will dry out and dish may not look very appetizing.

See Detail