Be it summer, winter, autumn or spring, the perfect match for mussels and Golden chicken balls is the simple quintessential Pinot Gris. This white wine is also referred to by its Italian name Pinot Grigio, which gained popularity in the 20th Century.
Crispy, succulent, Chicken Balls with Pinot Gris 2012 are a perfect blend. The appetiser made from a mixture of battered ground chicken, cloves, three cheeses, onions, potato, and eggs is an addicting snack. These are seasoned and fried to form crispy outside and soft inside. It is normally savoured with rice and a sweet-sour sauce.
Pinot Gris, the famous refreshing citrus-flavoured, zesty wine is pressed from the gray-red grape, Pinot, the mysterious mother grape to all Pinot wines (Pinot Noir, Pinot Blanc, and Pinot Gris). Pinot Grigio tastes like lime, lemon, pear, white nectarine, and apple. Depending on the ripeness of the grapes, Pinot Grigio can either take on faint honeyed notes, floral aromas like honeysuckle, or a saline-like minerality. Nonetheless, the best way to know the truth is by simply trying out these golden chicken balls with Pinot Gris 2012.
400g Chicken Mince
2 cups Kokuho Rose Sushi Rice
1tsp Obento Ginger Pink Amazu Shoga 200
200g Minced Garlic
1/4 Cup Chopped Coriander Leaves
6 pieces Obento Seaweed Sheets
1-Cup Corn Flour
1 beaten egg
200g Obento Panko Breadcrumbs
Oil to Shallow Fry
1tbsp Kewpie Mayonnaise to serve
Step 1: Combine the chicken mince, cooked rice, ginger, garlic and coriander together in a bowl.
Step 2: Shape mixture into small balls and refrigerate.
Step 3: Cut the seaweed sheets into four squares, spray each square with a little water to soften and wrap around a chicken ball. Repeat with remaining chicken mixture and seaweed.
Step 4: Mix beaten eggs with 1/4 cup of water. Dust the balls in the corn flour and dip into the beaten eggs. Then roll in the panic crumbs, refrigerate until required.
Step 5: Cook balls in hot oil for 3-4 minutes or until cooked, remove and drain on absorbent paper.
Step 6: Serve hot with mayonnaise and pickled ginger.
Soaring in popularity, Pinot Gris/Grigio now has more vines planted in Australia then Riesling and performs exceptionally well in cool climate region, like Mornington Peninsula, Great Western and Tasmania. Pinot Grigio and Gris are the same variety, just made in two different styles – Grigio being light and crisp, and Gris is typically picked later and riper, and is rich, spicy and full bodied with a round glossy texture. Whatever style, it is an incredibly flexible variety and goes very well with a huge range of foods.
Joseph Chromy expertly harnesses their cool climate Tasmanian vineyards to craft wines with wonderful terroir expression and longevity. Quite Alsatian in style, this rich, perfumed Pinot Gris is perfect drinking now or will cellar well until 2018. Fine, bright straw in the glass, this 2012 Pinot Gris has a rich, perfumed freshness showing pear and rose teal with underlying musk on the nose. Intense yet surprisingly delicate, its characters of pear, quince, apple and hints of ginger spice will have you reaching for another class. It has a lovely balance of concentrated fruit with crisp natural acidity, great structure and silky length.
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