| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains, Vegetables | Chinese | Chinese, 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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