Chicken breasts stuffed with spinach, water chestnuts and ginger deep-fried in beancurd skins

Name: Chicken breasts stuffed with spinach, water chestnuts and ginger deep-fried in beancurd skins
Cuisine: Japanese
Ingredients: 6 free-range, corn-fed chicken breasts; ½ teaspoon sea salt; 1 tablespoon chopped coriander leaves; 18 fresh water chestnuts, blanched and minced; 6 green onions, finely sliced; egg wash; 12 beancurd skins; 100 g spinach leaves, blanched; ½ teaspoon freshly ground black pepper; 100 g shiitake mushrooms, diced; 1 teaspoon sesame oil; vegetable oil; 25 ml Chinese Shaoxing rice wine; 2 cloves garlic, minced; 2 coriander roots, minced; 2 teaspoons minced ginger

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Using a similar approach as the quail pastries in this chapter, these juicy parcels make a wonderful main course because of their larger size. Try them with a chutney or with Turmeric Tamarind Sauce for a more formal presentation.

Ingredients

6 free-range, corn-fed chicken breasts
vegetable oil
1 teaspoon sesame oil

Asia
China
Japan
Vietnam
Pastry
Main course
Spicy
Southeast Asia

Method

Remove tenderloin fillet from underside of each chicken breast. Roughly chop tenderloins and set breasts aside.
Sauté chopped chicken in 2 teaspoons vegetable oil and the sesame oil over moderate heat with mushroom, ginger, coriander root and garlic until chicken is just cooked and mushroom and aromatics are softened. Deglaze pan with rice wine and remove from