Inspired by my friend, Aileen Lara, and an HRM student from PUP during a chefwars competition, I created a dish that will make parties extra exciting, elegant and gastronomic with these cheesy chicken sticks on the table. The crunch on the exterior just ends up getting chewy and everything nice inside with that cheese peeping hello to you as you make that big bite.
Just a sidebar, the choice of cheese is a bit crucial. Mozzarela sticks tend to melt right away the moment it hits the pan. Should you decide to use it, make sure you freeze it a bit first before you use it for cooking. Other soft cheeses like kesong puti, feta, brie, etc. tend to behave in the same manner too. Cheddars like the sharp ones and medium sharp are likewise as vulnerable to quick melting. Personally, I’m fine with Eden cheese. Heehee, I hope I don’t get a flack for choosing the ‘unexpected’ choice. There.
The green chillies are actually optional. Yes, you have the option to make it yummier! Ha! I love, love the lethal cross of the cheese’ saltiness and the kick of chillies, rolled into one and made crunchy by the parmesan-crusted lumpia wrapper.
So, are you hungry now?
Okay, here goes the recipe:
6 lumpia wrappers, small
6 slices cheddar cheese, sliced horizontaly 1/4 inch thick on all sides
1/2 breast of chicken, seasoned, boiled and sliced
1 egg, slightly beaten
1 tsp flour
1 cup Japanese bread crumbs
1/2 cup grated parmesan cheese
6 pcs green chillies (siling pang sigang), SEEDED OR BE READY TO BURN YOUR TONGUE!
1. Arrange sliced cheese and chicken inside green chillies. Close both ends of wrapper and roll with the filling.
2. Meantime, in a separate bowl, combine egg and flour. Mix to form a batter. Dip the lumpias onto the batter.
3. Dredge in the breading mix (to do this, combine Japanese bread crumbs and parmesan cheese). Deep fry until golden brown. Pat dry on napkin and serve immediately.