Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Binds with fluid - no separation of ingredients
Enables more fluid absorption in farces
Firmer and more stable fillings
Full taste with less fat content
25
medium
Ingredients for 1089 g
50
g
QimiQ Classic
453.59
g
Chicken wings
250
g
Chicken thigh meat,
ground
1.5
g
Salt
0.5
g
White pepper,
ground
100
g
Statesboro blue cheese,
crumbled
For the batter
115
g
Corn starch
35
g
All purpose flour
4.4
g
Baking powder
3.1
g
Salt
1.45
g
White pepper
1
Egg(s)
25
g
Bread crumbs
(optional)
Method
1.
Prepare the chicken wings by cutting the skin around the bone and pushing the meat and skin down and away from the bone. Set aside and chill.
2.
Place the fine ground chicken thigh meat into a food processor. Add the salt, pepper and QimiQ Classic, and blend until a smooth forcemeat consistency has been achieved.
3.
Place the mixture into a mixing bowl and, using an ice bath to keep the mixture cold, fold in the blue cheese crumbles.
4.
Pipe the mixture in between the chicken meat and bones pulling the meat and skin back to the top. Chill the stuffed wings until needed.
5.
For the batter: mix all the ingredients together well.
6.
Dip the chilled stuffed wings lightly into the batter, roll in the Panko and fry until golden brown.