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Fragrant Chicken Parcels With Plum Dressing

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Seafood Superchefs 1 Servings

INGREDIENTS

250 g Filo pastry
250 g Chicken meat, boneless
skinless
trimmed and minced
1 T Coriander, chopped
1 Garlic clove, crushed
3 Spring onions, finely
shredded
1 Egg
1 T Fish sauce
1 t Soy sauce
1/4 t Granulated sugar
Black pepper
1 t Chives, chopped
Melted butter to brush the
filo
1 lb Very ripe plums, stoned
1 Red chilli pepper
Olive oil
2 t Caster sugar
4 Red wine
1 Cinnamon stick
1 t Ginger, grated
Orange juice, optional

INSTRUCTIONS

Chicken parcels: Combine in a clean bowl, the minced chicken,
coriander, garlic, spring onions and egg. Mix well.  Season the mix
with the fish sauce, soy sauce, sugar, black pepper and  chives. Cut a
sheet of filo pastry approximately 9cm square. Place on  to a flat
surface and brush the edges lightly with the melted butter.  Place a
teaspoon or walnut sized piece of chicken mix into the centre  of the
filo. Carefully bring the edges of the filo together to form a  parcel,
repeat this process allowing approximately 3 parcels per  person.
Dressing: Roughly chop the pepper and plums or place directly into a
food processor, removing the stones. Place into a heavy based pan and
add the sugar, red wine, cinnamon stick and grated ginger. (Depending
on the liquid content of the plums, a little additional liquid may be
necessary, in this case add orange juice).  Boil up the ingredients and
strain into a clean container. Whisk in  the oil and serve.  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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