Chicken tulip drummets with Gorgonzola dip 手羽元チューリップとゴルゴンゾーラディップ

Japanese Food

I have not made “Teba-gyoza” 手羽餃子 for some time but recently when I did a barbecue pork roast in the Weber grill, I also made teba gyoza.  I had to remove the drummets to make the teba gyouza, so, I used them to make these tulip of drummets.  Just as a minor variation, I marinated the tulips in “Shoyu ko-ji” 醤油麹 overnight before baking.  I did not make my own Shoyu koji but I used a store-bought package.

As before, I coated the tulips with yellow cornmeal and baked them in our toaster oven on convection mode at 450F for 15 minutes.

My wife made Gorgonzola dip for this, which worked very well.

For the Gorgonzola dip

Ingredients
1 cup blue cheese (gorgonzola) crumbles (about 4.5 oz)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup Greek yogurt
3 tbsp buttermilk (or however much is needed to get the desired consistency)
1 tbsp freshly squeezed lemon juice
1/4 tsp salt
1/8 tsp pepper

Directions:
Just mix and refrigerate before serving.

I served the chicken tulips with carrot and celery sticks. Deep frying may be better but high temp baking made it rather crispy on the outside. The dip went very well.  (We decided that if it was made with a looser consistency it would also make a nice dressing for salads). We are not sure that the “Shoyu koji” marinade made a big difference but the meat was reasonably tender.

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