قطع دجاج مقلي ريواينا مقرمشة مع غموسات حامضة
(Crispy Rēwena Fried Chicken Bites with Tangy Dips)
(0 المراجعات)
المكونات
-
500 grams صدر الدجاج
(قطع إلى قطع بحجم قضمة)
-
150 grams rēwena bread dough
(fermented Māori potato sourdough, roughly mashed)
-
100 grams دقيق متعدد الاستخدامات
(للتغليف)
-
50 grams نشا الذرة
(للقرمشة الإضافية)
-
1 large beaten egg
-
100 ml حليب اللبن
(to marinate chicken)
-
1 tsp بودرة الثوم
-
1 tsp بابريكا مدخنة
-
1 tsp ملح
(حسب الذوق)
-
0.5 tsp فلفل أسود
(مطحون طازج)
-
500 ml زيت نباتي
(for deep frying)
(قطع إلى قطع بحجم قضمة)
(fermented Māori potato sourdough, roughly mashed)
(للتغليف)
(للقرمشة الإضافية)
(to marinate chicken)
(حسب الذوق)
(مطحون طازج)
(for deep frying)
التغذية
- الحصص: 4
- حجم الحصة: 1 plate (6 pieces)
- Calories: 480 kcal
- Carbohydrates: 35 g
- Protein: 40 g
- Fat: 22 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 620 mg
- Cholesterol: 95 mg
- Calcium: 45 mg
- Iron: 2.2 mg
التعليمات
-
1 - Marinate Chicken:
Combine chicken pieces with buttermilk, garlic powder, smoked paprika, salt, and pepper in a bowl. Let marinate for 20 minutes in the fridge.
-
2 - Prepare Coating:
In a shallow bowl, mix the all-purpose flour and cornstarch. In a separate bowl, lightly beat the egg. Crumble and mix the rēwena bread dough with the flour mixture.
-
3 - Coat Chicken Bites:
Remove chicken from marinade, dip each piece in beaten egg, then dredge in the flour and rēwena mixture to coat thoroughly.
-
4 - Heat Oil:
Heat the vegetable oil in a deep fryer or heavy-bottomed pan to 175°C (350°F).
-
5 - Fry Chicken Bites:
Fry the coated chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per batch. Drain on paper towels.
-
6 - Serve:
Serve hot with your favorite dips such as aioli or sweet chili sauce.
Combine chicken pieces with buttermilk, garlic powder, smoked paprika, salt, and pepper in a bowl. Let marinate for 20 minutes in the fridge.
In a shallow bowl, mix the all-purpose flour and cornstarch. In a separate bowl, lightly beat the egg. Crumble and mix the rēwena bread dough with the flour mixture.
Remove chicken from marinade, dip each piece in beaten egg, then dredge in the flour and rēwena mixture to coat thoroughly.
Heat the vegetable oil in a deep fryer or heavy-bottomed pan to 175°C (350°F).
Fry the coated chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per batch. Drain on paper towels.
Serve hot with your favorite dips such as aioli or sweet chili sauce.
المزيد عن : قطع دجاج مقلي ريواينا مقرمشة مع غموسات حامضة
Rēwena Fried Chicken Bites
Rēwena fried chicken bites are a creative fusion recipe combining traditional Māori rēwena bread dough with crispy fried chicken to create delicious bite-sized morsels with a unique tangy flavor. Rēwena bread is beloved in New Zealand for its fermented potato sourdough base which imparts a subtle sour note and a wonderfully soft crumb texture. Leveraging rēwena dough as a coating ingredient adds character and indigenous heritage to this popular snack.
Tips & Notes
- Ensure the chicken is well-marinated in buttermilk and spices for maximum tenderness and flavor.
- Crumbling the rēwena bread dough into the coating flour creates a crunchy, flavorful crust unlike typical breadcrumbs.
- Maintain oil temperature at 175°C for even frying without sogginess or burning.
- Serve immediately hot for the crispiest texture.
Cultural Significance
The incorporation of rēwena in a contemporary dish like fried chicken nods to New Zealand’s rich culinary traditions, showcasing how Māori flavors and fermentation techniques can delightfully integrate with modern comfort food food trends. Rēwena bread itself is a symbol of community and sharing in Māori culture, traditionally made communally and served in celebrations.
With this recipe, cooks pay homage to heritage while inviting everyone to enjoy a tasty treat with story and soul. Perfect as finger food at gatherings or a weekend snack experience bursting with flavor and cultural significance.
