Oriental Chicken Pudding

Name: Oriental Chicken Pudding
Ingredients: 5cm/2in piece of fresh ginger, grated; 115g/4oz fresh white breadcrumbs; 3–4 pinches cayenne pepper; 2 tsp chervil; 2 tsp paprika; 1 tsp ground mace; 3 tsp paprika; 1 tbsp soy sauce; 900g/2lb boned chicken breast cut into chunks; 25g/1oz plain flour; salt and freshly ground black pepper; 1 egg; 150g/6oz frozen butter; 2 large cloves of garlic; coarsely grated rind and juice of 1 lemon; 3 heads chicory; 2 tbsp freshly chopped coriander; 1 bunch spring onions, chopped; olive oil

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

This looks magnificent when presented steaming at the table – full of different flavours and good for lunch on a cold winter’s day. You could use suet instead of butter in the pastry. Great for hungry boys.

Ingredients

900g/2lb boned chicken breast cut into chunks
25g/1

Lunch
Spicy
Winter

Method

Coat the chicken pieces with the plain flour seasoned with salt and pepper. Heat the olive oil in a heavy-bottomed pan over a high heat. Add the chicken pieces and brown on all sides and then leave on one side to cool.

Mix together the self-raising flour, spices, breadcrumbs, chervil, cayenne pepper and salt to taste in a bowl. Hold the butter in a damp cloth at one end and grate it int