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

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
Vietnam
Japan
China
Main course
Pastry
Southeast Asia
Spicy

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

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