Wolfgang Puck Bistro BDFR0060 Use & Care Manual page 13

HSN_DeepFryerManual 6/21/10 10:48 AM
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.
Recipe courtesy Wolfgang Puck
Page 23
23
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 23
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 24). Serve immediately.
Recipe courtesy Wolfgang Puck
24