Yet the weekend itself started pretty nice. On my way to a yoga class this morning I saw a modest couple sat on a curb and laughed onto something. The husband was visually impaired and the wife stared with sparks at him. Between them a plate of bakwans—simple snacks, which probably their only breakfast, bind them together in joy. They're just so sweet I can't take them off my mind. The only thing I was sorry for is that I didn't bring a camera.
Anyway, back at home, a half pack of French tarragon leaves stood still on my fridge. After my failure of Simon Rimmer's Chicken Kiev before, I had no intention to use it. Until this noon. Since I also have a piece of chicken breast, I decided to remake the stuffed chick dish. The leftover tarragon eventually transformed into another batch of filling.
Chicken Kiev is a dish similar to Chicken Cordon Bleu, a stuffed boneless skinless chicken that is coated, fried and/or baked. Main difference between the two chicks is the filling—if Cordon Bleu use cheese and ham, Kiev use cold garlic butter with herbs. The recipe is said to be Russian, from early twentieth century. Up to this very moment, I still have no idea how the original recipe is. But what I have did with mine was this..
|The remake of Chicken Kiev.|
Modified Simon Rimmer's Chicken Kiev
- 175 g chicken breast
- ½ tablespoon lemon juice
- 2 cloves garlic (blended)
- ½ teaspoon salt
- a pinch of fresh ground black pepper
- a handful of fresh tarragon (or a pinch of dried)
- 60 g unsalted butter
- 2 tablespoons of flour
- a pinch of salt
- a pinch of finely ground black pepper
- 1 egg (beaten)
- 5 tablespoons of fine breadcrumbs
- palm oil for frying (could use olive or vegetable oil, which-ever you like)
- cherry tomatoes and cos lettuces salad dressed with vinagraitte
- 1 teaspoon finely chopped tarragon leaves for finishing
- Slice chicken breast thick-wise into two, do not cut off but left a centimeter. Spread the lemon juice into the inside cutlet.
- Mix well garlic, butter, tarragon, salt and pepper, chill it then put over the chicken and reel tightly.
- Season flour with salt and pepper (or you can use ready mix seasoned flour). Roll in the chicken, the coat need to be even but thin.
- Dip into the egg, and cover it with breadcrumbs.
- Deep fry until golden brown.
- Serve in a plate together with salad, sprinkle with chopped fresh tarragon.
In the original Simon Rimmer's, he suggested to fry it lightly brown then bake in oven for 18-20 minutes, 200°C/400°F/Gas 6, until completely cooked through. But I did not have any oven. And deep frying did well too. For I (there was no one else at home, I was left alone) love how my remake looked and tasted, I considered it as a success.
Well, enough about me now. How's your weekend doing?