Mushroom Stuffed Chicken Leg

Mushroom Stuffed Chicken Leg

Mushroom Stuffed Chicken Leg

I got the idea for today's recipe from a Russian stuffed chicken leg recipe but I added a little touch of Asian flavor into the filling and it turned out ahmaaazingly good! You can compare it to chicken sausage, but trust me, this one is waaay better, especially if you grill it to perfection where the skin become golden brown and crispy. It's juicy and flavorful. 

4 chicken legs
200 gr of button mushroom, chopped
5 garlic, finely chopped
2 eggs
1 tsp salt
1 tsp sesame oil
1 tbsp Japanese soy sauce
1 tsp white pepper powder
1 tsp finely chopped fresh ginger
2 scallions, finely chopped

  1. With a bit of oil, sautée the chopped mushroom on a skillet until the liquid evaporates,
  2. Once the liquid evaporates, add a bit more of oil and add the garlic, continue sautée for about 4 to 5 minutes, then set aside, 
  3. Meanwhile, rinse the chicken and blot dry with paper towel,
  4. Insert a finger between the meat and the skin, and carefully pull the skin all the way till the end of the bone, 
  5. Using a good cleaver, chop off the end of the bone, 
  6. Gently roll the skin back, repeat with the rest of the chicken legs

  7. Cut the meat off the bone and put it into a food processor, 
  8. Add eggs, salt, sesame oil, Japanese soy sauce, ginger, and white pepper powder into the food processor,
  9. Process it until everything turns into a smooth or chunky paste, depending on how you like it,
  10. Mix the paste with the sautée mushroom, add chopped scallion and mix it again,
  11. Fill the skin with the paste and shape it to look like a chicken leg, fold the skin to secure, put aside any left over mixture, 
  12. Place the stuffed skin next to one another in a small baking dish (I used pyrex), brush with oil and bake for 30 minutes in a pre-heated oven (400 F),
  13. To give it a nice golden brown color, put the chicken on the top grill and bake it on convection heat for 2 minutes.
  14. Et voila, the chicken is ready to be enjoyed while it's still hot, or you can let it cool and cut it into slices. 
  15. For the left over mixture; heat oil on a skillet then form the left over mixture into a patty and oan-fry until it's golden brown on both side (about 4 minutes for each side). 


Post a Comment

Next PostNewer Post Previous PostOlder Post Home