Wolfgang Puck BDFR0020 Bistro collection Manual page 11

Fried Chicken
In Vienna, fried chicken is always served with a salad of mixed greens,
cucumbers, tomatoes, potatoes, etc. I must say, as a kid, I preferred
mashed potatoes.
4 servings
INGREDIENTS
1 (2 1/2 pound) chicken
Salt and pepper
Vegetable oil, for frying
2 cups flour
3 eggs
4 cups panko (rice bread crumbs) or bread crumbs
1 cup parsley leaves
2 lemons
METHOD
1 Cut each chicken into 8 pieces. Remove the skin but not the bones. Season
generously with salt and pepper.
2 Preheat the Deep Fryer to 350°. On three separate soup plates, put the flour,
eggs and bread crumbs, and dip chicken pieces one at a time, first in flour,
then eggs, and finally bread crumbs. Shake off excess crumbs.
3 Fry chicken pieces for about 12 to 14 minutes until nice and brown. Turn
after 7 minutes. Drain on paper towels.
4 Fry the parsley for about 30 seconds. Remove, drain on paper towels, and
sprinkle over chicken.
PRESENTATION
Divide onto 4 plates. Sprinkle with parsley and serve with half a lemon.
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Spring Rolls
4 servings
INGREDIENTS
Filling:
1 large onion, julienned
1 medium carrot, julienned
1/4 pound shiitake mushrooms, discard stems, julienned
1 large red bell pepper, julienned
1 large yellow bell pepper, julienned
1 small green cabbage, julienned
Peanut oil, for stir-frying
Salt and pepper
1/4 pound glass noodles, soaked in water for 10 minutes,
chopped into smaller strands
1/4 cup mushroom soy sauce
2 tablespoons chili paste
1 tablespoon sesame oil
1 bunch cilantro leaves, chopped
Cooked aromatic mixture, recipe follows on page 20
Spring rolls:
Spring roll wrappers
1 egg with 1 tablespoon each water and cornstarch,
beaten together for egg wash
Peanut oil, for deep-frying
METHOD
1 Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil.
Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in
noodles, mushroom soy sauce, chili paste, sesame oil, and cilantro. Season
with salt and pepper. Set aside to cool completely. When cool, blend the
filling mixture with the aromatic mixture. When ready to form the spring rolls,
squeeze out all the excess liquid.
2 Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll
wrapper. Roll and seal edges with the egg wash. Repeat the process until all
filling is used.
3 In your Deep Fryer, heat the peanut oil to 350°. Deep-fry in batches of 2
until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends
and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce (see recipe,
page 21). Serve immediately.
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