Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: maddy on January 07, 2011, 11:57:11 pm
-
Name of Recipe: Salt & Pepper Chicken
Number of People: 4-6
Ingredients:
90g rice flour (used rice grains)
75g plain flour
3 tsp chinese 5 spice
3 tsp sea salt flakes (I used Maldon sea salt flakes)
3 tsp freshly ground black pepper (I used McKenzies course milled pepper)
2 egg whites
2 chicken breasts about 700g (I used 3)
rice bran oil for deep frying
Preparation:
Weigh rice into jug, and mill for 2 minutes, speed 9.
Add in the plain flour, 5 spice, salt & pepper.
Mix to combine. Set aside to another bowl.
Cut chicken breasts with a sharp knife at a 45 degree angle, and cut chicken crossways into 5mm thick slices. (I probably cut them too thinly). Whisk the egg whites in a larger bowl until foamy. Add in the chicken and toss to coat.
Heat the oil to 180c ina large saucepan/pot over medium-high heat (when oil is ready, a cube of bread will turn golden brown in 15 seconds). (I used a candy thermometer)
Add one quarter of the chicken to the spiced flour mixture, and toss to coat. Shake off excess.
Add to the oil 1 at a time (I added 5 similar sized pieces, and removed them at once with a slotted ladle).
Cook for 2-3 minutes or until golden brown and cooked through.(Mine cooked in under 2 minutes as slices were thinner)
(http://i618.photobucket.com/albums/tt266/nachothecat/104_4238.jpg?t=1294443942)
Transfer to a plate lined with paper towel.
Repeat the coating/cooking process until finished. You will have to re-heat oil between cooking the chicken.
(http://i618.photobucket.com/albums/tt266/nachothecat/104_4246.jpg?t=1294444066)
Arrange on lettuce and top with chicken. Sprinkle with shallots and chilli if desired. Serve along with Thai dipping sauce.
THAI DIPPING SAUCE
1/4 cup (60ml) fresh lime juice
1 1/2 Tbsp. brown sugar
2 Tbsp. sweet chilli sauce
1 Tbsp. fish sauce.
Whisk all together and pour into small serving bowls.
Photos:
(http://i618.photobucket.com/albums/tt266/nachothecat/104_4253.jpg?t=1294444227)
Tips/Hints:
This was the cover recipe in the January Good Taste magazine
(http://www.taste.com.au/images/mag-covers/AGT-110-916_l.jpg)
The spice ratio works perfectly :-*
Give yourself plenty of time prior to dinner for the frying process ;)
members' comments
bulletproof4 - I tried the salt and pepper crumb tonight on some chicken tenderloins and it turned out very tasty.
I would like to add it to a caesar salad one dayn that would be nice.
Thanks for a great recipe.
Zan - yum!!! Maddy so much for posting this. The kids really loved the Thai dipping sauce which I put in individual pinch bowls and all drank what was left in their bowls. Next time dh wants salt and chili chicken. He also cooked them in his deep fat fryer so easy to cook and not greasy at all.
cookie - really loved them. I served them with a salad. I only shallow fried mine and they were still lovely and crunchy. I did them in 2 lots with about 2 tablespoons of oil each time.
courton - I shallow fried it and it was yummy.
-
Thanks Maddy! Sounds lovely. And will allow dh is once a year experience of getting his deep frier out, lol.
-
will allow dh is once a year experience of getting his deep frier out, lol.
LOL....know what you mean :P
Don't use mine any more - it lives in the shed, and for the very rare occasion, I use the scanpan dutch oven to fry.
-
I saw this recipe in good taste also, and was about to convert it for the TM, so thanks for beating me to it! I cant wait. I was also going to give it a go with squid as well. Photo looks great!
-
Thanks Maddy, another I will be trying. ;D
-
Do you think this would work if you shallow fried it? I would prefer not to deep fry.
-
I think it may be better results for deep frying, as it cooks relatively quickly & it encases the chicken pieces on submerging in deeper oil. The rice bran oil is one of the better oils to use.
You could try it.....but you would have to be careful not to overcook it, and dry it out.
-
Ok thanks. I'll give it a try see how it goes.
-
It does look lovely. I think I may try it shallow fried too.
-
Wow Maddy that looks awesome. I'd bet it tastes great on Calamari as well.
We often Shallow fry crumbed chicken so I can't see why you can't shallow fry this.
Do you mind sharing this OP on Taste?
-
Thanks Maddie, il'l definitely be trying once home from holidays.
-
I tried the salt and pepper crumb tonight on some chicken tenderloins and it turned out very tasty.
I would like to add it to a ceasar salad one day that would be nice.
Thanks for a great recipe
-
This looks delicious!!! A recipe for my new scanpan!! ;D ;D ;D ;D
-
Is Scanpan the "Rolls Royce" of cookware?
-
Maddy that looks delicious, on my list of need to try!!!!! I used to be a scanpan fan until I discovered swiss diamond cookware - now that is what I consider the rolls royce of cookware CC. I found that SD stands up to my not so careful care better than scanpan. But since TMX arrived the usage has dropped significantly. :) :)
-
Ooooh, Swiss Diamond! Good thing I hadn't heard of that one!! I'll have to be happy with my Scanpan for now ;)
-
Jo, undoubtedly you will be a more careful user with your scanpan than I - be sure not to use on high heat.
-
I used to be a scanpan fan until I discovered swiss diamond cookware - now that is what I consider the rolls royce of cookware CC.
It certainly is......sighs......shame it's soooo expensive though!
I had lashed out and bought the SD wok.
Best to keep an eye out for Kitchen Direct deals.....they usually put together a good package from time to time.
Jo, undoubtedly you will be a more careful user with your scanpan than I - be sure not to use on high heat.
Also any form of cooking sprays will kill the pan too.
-
Yes Maddy Kitchen Direct have some great deals - I purchased my 3 SD pieces from them plus 2 of our DDs received some for Christmas. I did everything that was a no no with the scanpan including cooking spray - live and learn is a motto I completely understand, Cheers - Robyn :)
-
Well, I haven't had kitchen sprays in the house for years, so that's no problem... and I'll be very careful with high heats and children wielding metal spatulas!!!! ;D
-
I dare not replace my stainless steel bits with anything like scanpan. My DH is notorious with non stick surfaces. I watch him and he still manages to kill them. My only non stick is a small frying pan that isn't expensive to replace when he kills it. My stainless steel (with a copper base) is 33 years old and still as good as new so I can't complain. I love it actually.
-
I agree, swiss diamond is much better than Scanpan's non stick.
With Swiss Diamond you can use metal utensils and even a scourer, not that I've ever needed to use a scourer but it said you could on the warranty card.
-
Had these tonight - yum!!! Maddy so much for posting this.
(http://2.bp.blogspot.com/_baJJCSYEBXM/TTKwOY3c9FI/AAAAAAAABOA/_gfc2YB6n60/s320/160111chicken1.jpg)
The kids really loved the Thai dipping sauce which I put in individual pinch bowls, and all drank what was left in their bowls.
(http://2.bp.blogspot.com/_baJJCSYEBXM/TTKwOE8pSOI/AAAAAAAABN4/5VHQvPucovM/s320/160111chicken2.jpg) (and I ended up eating far more pieces of chicken than I started with :-)
Next time dh wants salt and chili chicken.
He also cooked them in his deep fat fryer so easy to cook and not greasy at all.
-
LOL Zan...with your kids drinking the sauce! :D
Your meal looks lovely!
Chilli would be nice too ;)......even a lemon pepper version :P
-
mmmm lemon pepper.
I can see dh getting to use his fryer more often now!! Think in the 2 years he's had it it's only been used 4 times. But do like the results, so much less fatty than shallow frying, not that I do that either, lol.
But, lol, yes I can imagine making up a big batch of the sauce for the kids to drink. dd3 (3) did suck the limes after I'd squeezed them, so knew she'd like it.
-
Oh Maddy you have me salivating! And I have a deep fat fryer handy ... Not sure I can get the Rice [...] oil someone mentioned, don't think I've seen it before.
@Zan: I've only been allowed to get my deep fat fryer out again this year after over 6 years of inactivity. Not quite sure why but I not complaining :)
-
We had these the other night and really loved them. I served them with a salad. I only shallow fried mine and they were still lovely and crunchy. I did them in 2 lots with about 2 tablespoons of oil each time.
-
tarasis - if you can't get rice bran oil then sunflower or vegetable is fine - any oil that can be heated to a high heat without burning, not olive oil.
(btw for anyone in Oz interested rice bran oil (the tins) is on special in Woolworths this week)
-
Tarasis, any cooking oil with a high smoking point would be good,such as canola oil or vegetable oil. Rice bran oil just seems to be popular around here at the moment and is flavorless, so I use it heaps for cooking or baking, but not in salads etc.
-
On the menu for dinner tomorrow.
Shoud I reduce the pepper, i think it might be too much for crown prince charming.
H :)
-
From memory it was ok Hally, but reduce it just in case.
-
Thanks cookie, just have memories of a dinner spinner recipe, which had way too much pepper in.
:)
-
Sadly not today >:( not up too much.
:)
-
Thanks for converting and sharing Maddy. They look delish. You really have a knack with photos/plating :)
-
Hi can't seem to find the bit of the recipe that is for the dipping sauce? Anyone able to point me in the right direction?
-
It's on page 1 within the recipe GHM as under
THAI DIPPING SAUCE
1/4 cup (60ml) fresh lime juice
1 1/2 Tbsp. brown sugar
2 Tbsp. sweet chilli sauce
1 Tbsp. fish sauce.
-
Great thanks JD, will try this one! Not keen on deep frying but have some rice bran oil so will give it a go as they do sound yum
-
I shallow fried it and it was yummy.