Wednesday, November 14, 2007

Fried Chicken with Shiso Leaves and Mushroom Risotto

Our daughter-in-law Mina gave use a Shiso plant and we found a recipe for chicken using the leaves. Cut a boneless, skinless chicken breast into bitesize strips. Dip the strips in an egg white wash and then into corn starch. Wrap the chicken pieces in the shiso leaves, held in place with toothpicks and fry in vegetable oil until golden brown. The shiso imparts a wonderful flavor to the chicken. The risotto has been described here before but in the interest of time, here it is again. Start by sauteing the risotto in olive oil with some finely diced onion. Slowly add hot stock to the rice cooking slowly until all the liquid is absorbed. Finish it by adding sauted mushrooms and grated parmesan cheese. For a serving for 2 we use 1/2C risotto, 2C stock, 8oz. chopped mushrooms, and 3T grated cheese. The trick with risotto is to cook it very slowly. The vegetable in this case is steamed edamame.



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