Chips And Dip Recipe
Crispy chicken skin, chicken liver mousse, eggs, peas, Berger ham, bonito, dehydrated corn, cucumber soda
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Ingredients
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Dip
Method
Preparation
- 1
Prepare the Chips
Preheat the oven to 180°C (350°F). Cut the chicken skin into bite-sized pieces and lay them out on a baking sheet. Sprinkle with salt and bake for 15-20 minutes, or until crispy. Remove from the oven and let cool.
- 2
Make the Chicken Liver Mousse
In a skillet, melt the butter over medium heat. Add the chopped onion and garlic, sauté until translucent. Add the chicken liver and cook until browned. Transfer the mixture to a food processor, add hard-boiled eggs, blanched peas, chopped Berger ham, and bonito flakes. Blend until smooth. Adjust seasoning with black pepper.
- 3
Serve
Spoon the chicken liver mousse into a serving bowl. Arrange the crispy chicken skins around the mousse and sprinkle dehydrated corn on top. Serve with cucumber soda on the side.
