No edit summary |
No edit summary |
||
| Line 7: | Line 7: | ||
# 2 [[Chicken]] breast fillets |
# 2 [[Chicken]] breast fillets |
||
# 2 [[garlic]] cloves |
# 2 [[garlic]] cloves |
||
| − | # 2 spring onions |
+ | # 2 spring [[onions]] |
| − | # 1 red chili |
+ | # 1 red [[chili]] |
# 1 [[egg]] |
# 1 [[egg]] |
||
# 1/2 teaspoon [[five-spice powder]] |
# 1/2 teaspoon [[five-spice powder]] |
||
# 3 tablespoons [[plum]] sauce |
# 3 tablespoons [[plum]] sauce |
||
# 4 slices white bread, thick slices, preferably a few days old |
# 4 slices white bread, thick slices, preferably a few days old |
||
| − | # 25 g sesame seeds |
+ | # 25 g [[sesame seeds]] |
# 2 tablespoons [[vegetable oil]], to shallow fry |
# 2 tablespoons [[vegetable oil]], to shallow fry |
||
# salad leaves, to serve |
# salad leaves, to serve |
||
| Line 20: | Line 20: | ||
| − | # Cut the [[Chicken]] into small pieces, peel and chop the [[garlic]], trim and finely chop the spring onions and deseed and finely chop the chilli. |
+ | # Cut the [[Chicken]] into small pieces, peel and chop the [[garlic]], trim and finely chop the spring [[onions]] and deseed and finely chop the [[chilli]]. |
| − | # In a food processor, process the [[Chicken]], [[garlic]], chili, [[egg]], [[five spice]] powder a 1 tablespoon of the [[plum]] sauce until it has formed a coarse paste. Transfer the mixture to a mixing bowl and add the spring onions, stirring until they have been well-combined with the rest of the ingredients. |
+ | # In a food processor, process the [[Chicken]], [[garlic]], [[chili]], [[egg]], [[five spice]] powder a 1 tablespoon of the [[plum]] sauce until it has formed a coarse paste. Transfer the mixture to a mixing bowl and add the spring [[onions]], stirring until they have been well-combined with the rest of the ingredients. |
| − | # Spread equal amounts of the [[Chicken]] mixture over each slice of bread, sprinkle with sesame seeds and then press down gently with your fingers. |
+ | # Spread equal amounts of the [[Chicken]] mixture over each slice of bread, sprinkle with [[sesame seeds]] and then press down gently with your fingers. |
# Cut each bread slice diagonally into quarters. |
# Cut each bread slice diagonally into quarters. |
||
# Heat the [[oil]] in a pan, preferably non-stick, until it is really hot, then add the toasts and shallow-fry them in batches for 5 minutes per batch, or until golden brown. Drain them on paper kitchen towels, brush with the remaining [[plum]] sauce and garnish with salad leaves. |
# Heat the [[oil]] in a pan, preferably non-stick, until it is really hot, then add the toasts and shallow-fry them in batches for 5 minutes per batch, or until golden brown. Drain them on paper kitchen towels, brush with the remaining [[plum]] sauce and garnish with salad leaves. |
||
| Line 36: | Line 36: | ||
[[category:egg Recipes]] |
[[category:egg Recipes]] |
||
[[category:oil Recipes]] |
[[category:oil Recipes]] |
||
| + | [[category:sesame seed Recipes]] |
||
| + | [[category:chile leaf Recipes]] |
||
| + | [[category:Onion Recipes]] |
||
| + | [[category:chile leaf Recipes]] |
||
Revision as of 05:35, 13 June 2006
Ingredients
- 2 Chicken breast fillets
- 2 garlic cloves
- 2 spring onions
- 1 red chili
- 1 egg
- 1/2 teaspoon five-spice powder
- 3 tablespoons plum sauce
- 4 slices white bread, thick slices, preferably a few days old
- 25 g sesame seeds
- 2 tablespoons vegetable oil, to shallow fry
- salad leaves, to serve
Directions
- Cut the Chicken into small pieces, peel and chop the garlic, trim and finely chop the spring onions and deseed and finely chop the chilli.
- In a food processor, process the Chicken, garlic, chili, egg, five spice powder a 1 tablespoon of the plum sauce until it has formed a coarse paste. Transfer the mixture to a mixing bowl and add the spring onions, stirring until they have been well-combined with the rest of the ingredients.
- Spread equal amounts of the Chicken mixture over each slice of bread, sprinkle with sesame seeds and then press down gently with your fingers.
- Cut each bread slice diagonally into quarters.
- Heat the oil in a pan, preferably non-stick, until it is really hot, then add the toasts and shallow-fry them in batches for 5 minutes per batch, or until golden brown. Drain them on paper kitchen towels, brush with the remaining plum sauce and garnish with salad leaves.