Chicken And Egg Salad - ★Cooking Recipes★

Crispy Chicken Nuggets, Slow Cooked Hens Egg With Fennel Chow Chow And Sauce Gribiche.
Directions for: Chicken And Egg Salad

Ingredients

Fennel Chow Chow

1 cup rice wine vinegar

cup water

cup sugar

tsp pickling spice

tsp mustard seeds

1 bay leaves

1 tsp salt

1 large bulb fennel, thinly sliced

1 red onion, thinly sliced

1 English cucumber, sliced

Soft Boiled Hens Egg And Sauc

12 large eggs

1 cup mayonnaise

1 Tbsp Dijon mustard

3 Tbsp finely chopped dill pickle

3 Tbsp minced shallot

2 Tbsp chopped drained bottled capers

3 Tbsp minced fresh parsley leaves

Crispy Chicken Nugget And Crac

2 chicken thighs, deboned and skinned and cubed (reserve skin for cracklings)

1 cup buttermilk

2 cup all purpose flour

1 Tbsp salt

1 Tbsp freshly ground black pepper

3 cup peanut oil for deep-frying

Watercress And Radish Salad Wi

1 shallot, finely diced

2 Tbsp sherry vinegar

1 tsp Dijon mustard

cup olive oil

2 cup watercress

cup radishes, thinly sliced

Salt and freshly ground black pepper

Serve

Directions

Fennel Chow Chow

1. Bring all ingredients except the fennel, onion and cucumbers to a boil in a large saucepot, stirring until sugar is dissolved. Cover and simmer for 30 minutes. Remove from heat and stain the hot liquid over the fennel, onions and cucumbers. Let cool at room temperature then marinate, covered and chill in the fridge.

Soft Boiled Hens Egg And Sauc

1. Cover eggs with cold water by 1 1/2 inches in a 4 to5 - quart pot and bring to a rolling boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, for 30 seconds. Remove pot from heat and let eggs stand in hot water, covered with lid, for 8 minutes. Rinse eggs under cold water 5 minutes to stop cooking. Peel all of the eggs and slice 6 in halve lengthwise and reserve for salad garnish.

2. In a small mixing bowl add the remaining eggs that have been finely chopped. Add mayonnaise, mustard, pickles, shallots, capers and parsley. Season with salt and pepper.

Crispy Chicken Nugget And Crac

1. Marinate the chicken in buttermilk for 1 hour. Mix all of the dry ingredients in a large bowl. Remove the chicken from the buttermilk and add to the seasoned flour. In a large heavy bottom pot, attached with a deep-fry thermometer. Heat the oil over medium-high heat to 350F. Carefully add the chicken to the hot oil and cook for about 3-4 minute or until done. Remove with a slotted spoon and place on a paper towel lined plate.

2. Cut the thigh skin into thin strips. Add directly into the hot oil and cook until crispy. Remove from oil and place on paper towel.

Watercress And Radish Salad Wi

1. In a small bowl, whisk the shallots, sherry vinegar and mustard together. Gradually whisk in olive oil. Toss the watercress and radishes together in a bowl and season with salt and pepper.

Serve

1. Place a tablespoon of the Gribeiche sauce in the center of a plate. Top with Fennel Chow Chow and the watercress salad. Top with the warm crispy chicken nuggets. Garnish with soft boiled eggs and cracklings.

See more: Chicken, Salad, Eggs/Dairy