Golden Fried Maki with Pickled Vegetables, Carrot Puree and Wasabi Mayonnaise
If you have unconsumed rice, chicken wings and breast meat, or excess carrots, use this recipe to turn them into a tasty Golden Maki dish!
This recipe is developed by Soon Zeng Feng and Dominique Ng, Western Culinary Arts students from ITE College West.
Number of Servings: 3
Preparation and Cooking Time: 2 hours
- Unconsumed cooked rice – 250 gm
- Unconsumed chicken wings – 25 gm
- Mushroom – 25 gm
- Excess carrot (julienne) – 10 gm
- Zucchini (julienne) – 10 gm
- Seaweed – 3 gm
- Cooking oil – 2 ltrs
- Flour – 119 gm
- Eggs – 3 no
- Cream cracker – 150 gm
- Unconsumed chicken breast – 300 gm
- Cream – 200 ml
- Egg – 1 no
- Pistachio nuts – 20 gm
- Excess carrot – 200 gm
- Onion – 50 gm
- Milk – 500 ml
- Japanese mayonnaise – 87 gm
- Wasabi – 8 gm
- Excess carrot – 30 gm
- Zucchini – 30 gm
- Rice wine vinegar – 20 ml
- Water – 160 ml
- Sugar – 5 gm
- Remove sinew, fats and skin from chicken breast.
- Cut the chicken breast into smaller pieces
- Add chicken breast with cream and egg, then blend it.
- Pass the mousse through fine sieve.
- Sweat onion for 3 minutes.
- Add in the carrot and sweat for another 2 minutes.
- Add in milk until it covers the carrot.
- Cook till the carrot is soft.
- Blend the carrot.
- Pass through fine sieve.
- Put 87 grams of Japanese mayonnaise and mix with 8 grams of wasabi.
- Fold in the chicken mousse with pistachio nuts and season the mousse.
- Roll the mousse into 4 tubes with cling wrap.
- Poach the mousse in simmering water for 6 mins till cooked.
- Put the nori seaweed on the bamboo mat shiny side down.
- Add seasoned rice vinegar to keep the rice moist.
- Place the chicken mousse, chicken meat and julienne vegetables on the rice.
- Roll the sushi with the bamboo mat.
- Coat the sushi roll with flour, egg wash and cream cracker.
- Double coat the sushi with egg wash and cream cracker.
- Pan-fry the sushi for about 1 min to give the rice a crispy texture.
- Cut the vegetables into thin strips.
- Add in 100ml of white wine vinegar, 100ml of water and 80 grams of sugar.
- Add the vegetables and leave it overnight in the liquid.
Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:
- All cooked food should be refrigerated or frozen within 2 hours after cooking.
- Store cooked food in a clean, shallow container.
- Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
- When freezing cooked food, make sure they are wrapped tightly.
- Keep your refrigerator uncluttered so that air can circulate and cool food properly.
- Do not refreeze frozen food that have been thawed.
- As a general rule, do not keep cooked food for more than 4 days.
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