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

Preparation info
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Appears in

By Christine Manfield

Published 1999

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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.


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


  1. Remove tenderloin fillet from underside of each chicken breast. Roughly chop tenderloins and set breasts aside.
  2. 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