Chicken and Sweet Potato Beignets with..

Cooking Instructions

Mise en Place:

1. Cut the chicken into thin strips. Mix with the soy sauce and ginger. Marinate for 20 minutes.

2. Peel the sweet potatoes. Cut into julienne. Drop into cold water and hold until needed.

3. Mix the soy sauce and chicken stock together.

4. Grate the radishes.

Cooking:

1. Heat the mixture of soy sauce and chicken stock just until warm. Hold for service.

2. Beat the egg yolks with the cold water. Add the flour all at once and stir briefly to make a loose, rather lumpy batter. Do not overmix.

3. Drain both the chicken and sweet potatoes. Pat dry with clean towels. Mix together.

4. Dust the chicken mixture lightly with flour and toss to coat. Add about three-fourths of the batter and mix gently. If the mixture is dry, add the rest of the batter.

5. Have ready deep-frying fat heated to 350F (175C). Drop small spoonfuls of the chicken mixture into the fat and fry just until light golden brown. Remove from the fat and drain well.

Presentation:

Arrange the fritters on plates. On each plate place a small mound of grated radish and a small mound of wasabi. Serve the soy sauce mixture in a small dish on the side. The diner mixes the radish and wasabi to taste into the soy and chicken stock mixture to make a dipping sauce.

Wine Pairing(s)

G.H. Mumm & Cie Carte Classique

Moccagatta Barbera d'Alba

Veuve du Vernay Blanc de Blancs Brut

Ca Rome 'Rapet' Barolo

Bonny Doon Ruche La Donna Cannone

Krug Grande Cuvee Brut

Taittinger 'Prelude' Grands Crus Brut

Poema Brut Cava

Marwood Select Spumante

Paul Laurent 'Cuvee du Fondatuer' Reserve Brut