Tuesday, December 25, 2012

Appetizer: crispy chicken croquettes

I learned to love croquettes from eating them in restaurants and parties. I still have to make them at home. The crab croquettes in Italianni's is really tasty. Here's another croquette dish I sampled from the cooking class of Mandarin Oriental Executive Chef Rene Ottlik at The Maya Kitchen. He demonstrated a number of tapas dishes and this was one of them. Looks easy to make too!


 400 grams chicken, boiled and finely shredded
200 ml olive oil
100 grams MAYA All-Purpose Flour
300 ml milk
30 grams garlic roasted
30 grams shallots roasted
salt, pepper, nutmeg
50 grams parsley, finely chopped
additional MAYA All-Purpose Flour
1 egg, beaten
400 grams bread crumbs
oil for deep frying


Boil the chicken well in advance and keep the cooking liquid. Heat up in a pot the olive oil and stir in the flour, sauté for a while. Add slowly the milk and keep whisking until mixture is thick. Keep simmering for 20-30 minutes while continuously stirring. Add the shredded chicken, roasted garlic, roasted shallots and season with salt, pepper and nutmeg. Simmer for 10 minutes and add the parsley. Pour on a tray and place into fridge for several hours or overnight. Cut rectangular and roll to cylindrical shape. Roll in flour, egg and bread crumbs. Chill for an hour and deep fry golden crispy and serve on the side with garlic alioli dip. To make garlic alioli: Combine chicken stock, garlic, lemon juice and olive oil.