Kartik – National Upliftment Monthly

National Upliftment Monthly Year : 1, Issue : 2 Year : 1, Issue : 2 Cuisine National Upliftment Monthly
38 39
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Receipe
Chicken a la Kiev
Serve : 1
Ingreindients
2/3 cup salted butter
1/4 cup chopped chives (or any fresh
herb like basil, parsley, cilantro)
4 chicken breast fillets pounded slightly
so all the meat are of equal thickness
salt and pepper to taste
For the breading mixture:
Flour
2 eggs
1 cup unsweetened cornflakes, crushed
Mr. Bhakta Bdr Gurung
Senior Head chef/
kitchen manager.
DIRECTIONS
- In a bowl, mix butter and herbs together.
- Place at least 1 tablespoon of the mixture into each chicken breast and roll like a lumpia. Secure
with a toothpick so the butter does not ooze out when baking. Season well with salt and pepper.
Freeze slightly so the butter is not gooey when breading.
- In separate bowls, place each of the breading ingredients—the flour, the eggs, and the cornflakes.
Roll the chicken in the flour, then in the eggs, then in the cornflakes. If time permits, freeze again
so butter does not melt too fast when cooking.
Before baking, sprits with a little olive oil to moisten the cornflakes. Bake at 250˚F in the turbo
oven for about 8 minutes.
Chicken Drum Stick
Executive Producer / MAHESH RAJ DHAKAL
Serve : 1
• 6 chicken Legs
• 2eggs (beaten)
• 4cups vegetable oil
• 1cup flour
• 1teaspoon cayenne papper
• 1teaspoon paprika
• 1teaspoon salt
DIRECTIONS
1. Before frying, boil chicken legs in a pot of water for 10 minutes or until meat is cooked (not
red).
2. In a large saucepan, heat vegetable oil on medium heat.
3. On a large plate, combine flour, cayenne pepper, paprika, and salt.
4. Keep beaten eggs in a separate bowl.
5. Take 1 chicken leg and cover it is flour mixture.
6. Place the chicken leg in eggs and cover it in egg.
7. Place the chicken leg back into the flour mixture and cover it again in flour.
8. Once oil is hot and ready for frying, place chicken leg into the oil for frying.
9. Repeat steps 5-8 for each chicken leg allowing up to 3 legs to fry at one time.
10. Once legs are fried to a golden brown, remove from oil and place on a double-folded paper
towel on a plate