- 6 chicken legs and thighs (attached)
- 3/4 pound chicken breast meat, skinless and boneless
- 1 egg white
- 1 to 1 1/2 cups whipping cream
- 1 tablespoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon soy sauce
- 2 tablespoons brandy
- 1/2 cup drained seaweed (soaked in water and squeezed dry)
- 3 cups wellseasoned chicken stock
- 3/4 cup whipping cream
- Soy sauce to taste
- Juice of half a lemon
- 1 tablespoon cornstarch mixed with 1/4 cup water
- Rice noodles
- Vegetable oil for frying
- Toasted sesame seeds, for garnish
Remove leg and thigh bone from each chicken leg, leaving meat and skin intact. Season with salt and pepper and refrigerate until mousse is ready. Grind the chicken breast meat twice through a meat grinder and place in the bowl of a food processor fitted with the metal blade. Process with the egg white until mixture is smooth, then place in a bowl over ice. When mixture is thoroughly chilled, beat in whipping cream 1/2 cup at a time. Season with salt, pepper, soy sauce, and brandy. To test for flavor, poach a small spoonful of the mousse in simmering water. Taste and adjust seasoning and consistency. Add the drained seaweed.
Preheat oven to 350 degrees F. Lay the chicken legs out skin side down and place 1/2 cup of mousse in the center of each. Wrap each leg around mousse and place close together in a 2 inch deep pan for poaching. Heat the chicken stock to boiling and pour over all the legs. Cover pan with foil. Bake 30 to 40 minutes, or until chicken and mousse are cooked through. Transfer chicken to a platter, reserving the chicken stock. Remove skin and cover with a damp towel. Keep warm until serving time.
Fry rice noodles in small batches in vegetable oil and drain well.
To serve, line individual plates with crispy fried rice noodles and top with a piece of chicken.
Spoon sauce over top and sprinkle with toasted sesame seeds.