. Difficulty: Hard
. Serves: 4 people
. Preparation time: 1 hour and 15 minutes
. Variety: Rice
DescriptionThis recipe is taken from the Crossroad Project, that was created to promote Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.
Ingredients100 gr Grana Padano
50 gr Mascarpone
1 l extra virgin olive oil from Garda for frying
750 gr chicken pieces
250 gr large potatoes
500 ml chicken broth
15 gr sugar
3 dried chili peppers, seedless and chopped
5 gr fresh ginger, chopped
100 gr chopped onion
10 gr curry-scented oil
15 gr flour
100 ml milk
2 gr glutamate
150 gr rice
Salt to taste
PreparationRinse the pieces of chicken. Peel and cut the potatoes into 4 cm. pieces. Heat the oil in a wok, fry the chicken till done. Take it out, dry it and set it aside. Fry the potatoes on a medium heat till done and set them aside.
Bring the chicken broth to a boil with sugar and glutamate, add chicken and potatoes. Adjust with salt. In another wok, heat 150 ml of olive oil, add chili pepper, ginger, onion and the curry-scented oil. Sauté till everything till golden and crispy, then add to the chicken. Move to a baking-dish, cover with broth and finish cooking with steam.
Arrange the chicken and the potatoes in a platter, dissolve the flour in 5 gr of oil on the stove, being careful not to let it burn; add the strained chicken broth, Mascarpone, milk and whisk till you have a cream. Coat the chicken with such cream and serve with boiled rice, seasoned with Grana Padano.