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Give your New Year’s Eve party a kick in the pants with these tasty little treats from Kittichai’s new chef, Ty Bellingham. They’re a little bit sweet, a little bit savory, with a touch of heat, and perfect as an appetizer or hors d’oeuvre. Bellingham shares the recipe for his Chicken and Coconut Wrapped in Egg Nets and sends us this handy little video demonstrating how to prepare them. (Because egg nets can be tricky.)
Kittichai’s Chicken and Coconut Wrapped in Egg Nets
a pinch of salt
oil for deep frying
a can of coconut cream
chicken stock or water
1 tablespoon palm sugar
1 tablespoon fish sauce
a touch of white vinegar
a pinch of white pepper
1 cup freshly grated coconut
1 chicken breast
1/2 stalk cleaned lemongrass, finely sliced
2 kaffir lime leaves, finely shredded
red chili, julienne
2 red shallots, sliced
a squeeze of orange juice
The night before: In a mixing bowl, crack the eggs, season, and whisk lightly. Pass through a fine sieve, and refrigerate. Take out a few hours before needed.
Heat the oil and drizzle the eggs to form a net. Store on absorbent paper; make as many as needed. One net is normally enough for 1 appetizer portion.
Poach the chicken breast in the coconut cream and chicken stock with whatever scraps you have left over from the lemongrass, lime leaf, and red shallots. After the chicken breast is cooked, take it out of the liquid and allow to cool. Thinly shred along the grain of the flesh to form long, thin strips of chicken.
Reduce the coconut cream, whisking intimately until the cream has reduced by half. Add the palm sugar, fish sauce, white vinegar, and white pepper to taste.
In a bowl, combine the chicken, coconut, and remaining ingredients, then carefully wrap in the nets. Add orange juice to give the salad some heightened flavor. Slice into 4 pieces, and serve.