| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains, Vegetables |
|
China, Chicken, Appetizers |
60 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Chicken breasts, boneless |
| 1 |
c |
Scallion, coarsely chopped |
| 2 |
|
Eggs, well beaten |
| 1/4 |
c |
Cornstarch |
| 1 |
ts |
Oriental sesame oil |
| 1/2 |
ts |
Salt |
| 8 |
oz |
Water chestnuts, drained chopped |
| 16 |
sl |
Firm white bread, crusts removed |
|
|
Vegetable oil, for frying |
INSTRUCTIONS
INGREDIENTS
1. Cut chicken into chunks and put in a food processor. Add scallion,
eggs, cornstarch, sesame oil, and salt; puree to a paste. Transfer to a
bowl and stir in water chestnuts.
2. Spread chicken paste over bread slices, cover, and refrigerate until
ready to cook.
3. In a large frying pan, heat 3/4 inch of oil over medium heat. Add
bread, chicken side down, and fry until golden brown, 1 to 2 minutes. Drain
on paper towels. Cut into triangles and serve hot.
From: 365 Ways to Cook Chicken
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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