Wednesday, 3 June 2009

Lemon Fried Chicken with Mushrooms

Mochiko rice flour should not be too hard to find - most Asian stores will have it. It makes for a lovely light but crunchy crust. Yeah, I know; I said I don't deep-fry but occasionally I will sneak into shallow frying territory.

This treatment was inspired by a friend who made lemon chicken more or less this way. I have at various times mucked around with a lemon sauce for chicken and never been very happy with the results. Just plain lemon juice? How novel. And just fine, thank you. If you don't want the mushrooms, you can leave them off. In which case you might consider a spicier seasoning for your flour. Or not; if you have good chicken there's nothing wrong with tasting it. You can leave the lemon juice off too, if you like, and just have fried chicken.

3 to 4 servings
45 minutes prep time

Lemon Fried Chicken with Mushrooms450 grams (1 pound) skinless, boneless chicken thighs
2 cups sliced mushrooms
4 tablespoons very finely minced chives
1/2 cup mochiko sweet rice flour
1 teaspoon salt
1 extra-large egg

1 cup oil to fry
the juice of 1/2 lemon

Trim any excess fat from the chicken thighs, and add it to the skillet you will be cooking them in. Pick a skillet which will hold the chicken fairly snugly. Cut the thighs into strips about an inch to an inch and a half wide. Clean and slice the mushrooms and set them aside. Mince the chives finely and put them in a shallow bowl.

Add the mochiko and salt to the chives and mix well. Break the egg into another shallow bowl, and dip each piece of chicken into the flour mixture until well-coated. Then dip each one into the egg, until coated, and into the flour mixture again.

Add the oil to the skillet. Heat over medium-high heat until the chicken fat fries crisp. This will add some chicken flavour and also allow you to calculate the right temperature for the oil. Remove any of the fat which does not render, and place the chicken pieces in the skillet. Watch for spatters. Cover the skillet with a spatter guard, and cook until the chicken is lightly browned underneath; about 10 minutes perhaps. Turn it over and cook on the other side until golden brown.

Remove the pieces of chicken to a plate lined with paper towel. Add the mushrooms to the oil and fry them until lightly browned, about 5 minutes. Meanwhile, blot the chicken then remove the paper towel. Drizzle them with the lemon juice.

When the mushrooms are cooked, remove them with a slotted spoon to some paper towel as well. Blot them and sprinkle them over the chicken. Serve at once.

Once you have eaten, there will be a fair bit of leftover oil. Strain it through a coffee filter or small piece of paper towel held onto the top of a jar with an elastic band. It will keep for a week or so in the fridge, and you can use it to cook things that will be improved by a touch of chicken and mushroom flavour: fried or roasted potatoes, eggs, fried rice, stir fries, etc.

Last year at this time I made A Tiny Batch of Oatmeal Macaroons.


Joanne said...

The idea of lemon fried chicken is making my mouth water right now. I'm not a deep fryer either but I've come to terms with shallow frying.

Ferdzy said...

No kidding. I just did this, and I'm dreaming of it again...