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Fried chicken spring rolls XO. Truffle infused mash
Course:
Main Course
Cuisine:
Asian Inspired
Keyword:
mashed potato, spring rolls, truffle, XO sauce
Servings:
4
people
Author:
Steve Paris
Succulent chicken thigh meat is combined with the chilli and umami punch of XO sauce in a crispy golden wrapper. This fried spring rolls recipe is something you will fall in love with. And the truffle mash provides a wonderfully earthy counterpoint.
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Equipment
sous vide device
Ingredients
Chicken red pepper XO spring rolls
6
chicken legs
about 2 cups cooked and deboned
1
large red pepper
2
Tbsp
XO sauce
12
spring roll wrappers
about 15cm square
1
tsp
cornstarch
Oil for frying
Truffled mash
5
medium sized potatoes
Russet or Yukon Gold preferred
30
g
butter
unsalted
100
ml
cooking cream
2
tsp
truffle salt
1
Tbsp
truffle oil
1
Tbsp
diced truffle
from truffle slices preserved in oil
Instructions
Chicken red pepper XO spring rolls
Sous vide the chicken legs at 74 °C for 3 hours. Alternatively, buy pre-roasted chicken legs.
Rinse, halve, and remove pith from the red peppers.
Roast the red peppers at 160 °C for 1 hour.
While still hot, put the peppers in a bowl and cover with plastic wrap. Let sit for 30 minutes. This makes it easier to remove the skins.
Peel off the skins from the red pepper and dice into pieces of say… 20x5mm.
Remove the skin from the chicken. Remove the chicken meat from the bones. Don’t waste the skin and bones. Make a chicken stock for use later.
Dice the chicken pieces across the grain so that your pieces are similar in size to the diced red pepper.
Fold together the chicken, red pepper, and XO sauce.
Mix the cornstarch with some water to form a paste.
Wrap about 3 Tbsp of the mixture into each spring roll wrapper.
Brush some cornstarch paste on the last corner to seal.
Cover in plastic wrap and store in the refrigerator until ready to cook.
Heat cooking oil to 175 °C.
Fry the spring rolls until golden, about 2 to 3 minutes.
Truffled mash
Peel the potatoes and dice into 2x2cm cubes
Rinse under cold water.
Add to a pot of cold water, together with a 1/2 Tbsp salt, and bring up to a boil.
Boil for 15 to 20 minutes, or until fork easily pierces the potato. Do not overcook.
Drain and rinse again under hot water to remove any starch from the surfaces of the potato pieces. Allow to drain.
To mash the potato, use a potato ricer or press through a sieve. This gives a much fluffier result compared with using a potato masher.
Fold in the truffle salt and butter until melted and combined.
Heat the cream in the microwave for 20 seconds then whisk into the potatoes, a Tbsp at a time.
Fold in the truffle oil and diced truffle.
Plating
Reheat the mashed potato in the microwave if necessary.
Spoon some mashed potato on to the plate.
Cut spring rolls in half at an angle.
Lay on the potato.
Serve with a green salad.
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