Crest Chicken Southern Fried Thigs
19 April, 2017, 12:00 am
Crest chicken recipe promotion profile for the week is retired chef Ravin Deo.
Mr Deo prefers cooking with Crest chicken products because of the impeccable flavour it gives every dish he prepares.
Mr Deo says professionally and at home he uses Crest chicken products, because it gives his dish a savourness that blends well with his cooking ingredients.
As a chef at various resorts and restaurants at Pacific Harbour for many years, Mr Deo has learned the importance of picking good quality meat and he always trusts Crest chicken products to see him through.
“When you use Crest chicken products like the wings, you get the perfect crispy look when you fry it and it doesn’t take in a lot of oil when cooking it, giving your dish a dry, savoury and crispy look,” he said. It doesn’t take long to use or prepare Crest chicken products for any dish, it’s clean and the meat quality is just right for any meal.
“I think Crest chicken products are healthy to use and it’s good to include it in meals especially with a lot of local grown vegetables.” His favourite recipe is a simple chicken chopsuey dish because it’s healthy with a lot of fresh vegetables. “When I go grocery shopping my list includes one or two whole chickens, wings, thighs, drumsticks and chicken breasts,” he said. Even though he’s retired, he loves to cook chicken dishes that include Crest chicken products.
Chicken Wing Lolly Pop recipe:
20 to 24 chicken wings, 2 ½ cups of salad oil, 1 medium ginger, 2 chillies, 2 cloves of garlic would be good, 2 cups of flour, 2 eggs, 3 cups of bread crumbs, a few leaves of coriander leaves, 1 ½ cup milk, salt and pepper for taste
Cut the chicken wings where there is a bend. Use a sharp knife to cut along the bones. Hold the wing on your left hand and use other hand to roll the meat down until you come to the end of the bone. You have two bones, cut one bone and leave one bone. Repeat on all chicken bones until you finish.
Blend the ginger, garlic, onion and dhania leaves together, make a smooth paste and add salt to it and mix well again. Keep it aside in a bowl;
nHold the chicken bone and roll it in the paste;
nDip or roll in the flour one at a time and keep aside in a tray;
nBreak two eggs in a bowl and pour milk to make an egg wash mix and stir well;
nDip the chicken lolly-pop in the egg wash and your left hand to hold and roll on the bread crumbs, your other hand must be dry and roll one at a time until you finish. Put the lolly-pop on the kitchen paper towel.
nUse a frying pan to fry the lollypops. Put 2 ½ cups of oil in the pan. Heat the oil and fry chicken lolly-pop at medium heat until the chicken lollypop is cooked. Fry until golden brown for 20 to 30 minutes;
nIn a separate plate put a bowl of sweet Thai chili sauce.
Serve and arrange chicken lollypop on plate and enjoy with family.