Sunday, October 7, 2012

Lettuce-Chicken Bites




It was one of those days when I wanted to make something light, crunchy, fresh and not too meaty. I had a potato-egg salad ready with olives and fresh bocconcini, and this is what I made as starters. It is quick, easy and gives you a big margin to innovate in taste and ingredients. You could substitute the table radish and cherry tomatoes...using whatever is available...and use your imagination. You could use pineapple instead of tomato or even a slice of orange. Of course you would want to add a bit of this and that to either to enhance the flavours!

Ingredients:

Boneless chicken legs..........2 whole legs, cut into bite size pieces
Table radish........................3 or 4, cut into roundels
Cherry tomatoes.................as many packets of chicken you want
Lettuce...............................as many as needed

For Marinade:

Egg....................................1, only the white
Light Soya.........................1 tbsp.
White pepper....................1/2 tsp or more if you like
Salt to taste
Garlic..............................2 cloves crushed or minced
Ginger juice....................1n 1/2 tsp, squeezed out of grated ginger
Corn starch (flour).........1 tbsp
Rice wine(cooking)........a dash. This is optional


Marinate the chicken pieces with the items under Marinade. Keep in the fridge for 1/2 an hour. Break the lettuce into as many wraps you will need. Dip in ice cold water, pat dry with a kitchen towel. Slice the radish. Keep the toothpicks at hand.

Heat some olive oil in a non stick fry pan. Shallow fry the chicken pieces. Now wrap each piece in a lettuce leaf and top it with a slice of radish and a cherry tomato. Stab it through with a toothpick.

Make sure each piece is the right size to pick and pop into the mouth with comfort. Trust me the burst of the sweet and mildly tangy tomatoes combined with the crunchy slightly sharp radish and the lettuce and chicken, is worth the effort.

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