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CHICKEN “EGGS” WITH DAD’S CORIANDER SAUCE

 

METHOD:

  1. In a large mixing bowl, combine the chicken with white onions, garlic, tomato paste, Worcestershire sauce, dark soy, breadcrumbs, egg, salt and black pepper. Mix until all ingredients are distributed evenly. If the consistency is too watery, you can adjust it by adding in more breadcrumbs.
  2. To shape the meat to form the Quenelle shape, first take 2 identical tablespoons. Use 1 spoon to scoop up enough meat to cover the spoon, then do an upward scooping motion using both spoons, leaning the meat against the spoon as you do this so that the shape forms.
  3. Then oil a baking tray and line up the chicken quenelles on it to bake in the oven at 180°C for about 20 minutes.
  4. To make the sauce, toss all the ingredients into the blender and use the Pulse mode until a slightly chunky consistency is achieved, like a sambal.
  5. In a pan over a medium heat, toss in the white and black sesame seed mixture to dry toast for only 1 – 2 minutes. Transfer to a bowl and set aside to cool.
  6. In a large mixing bowl, pour sesame oil, rice vinegar, lime juice and honey. Give it a stir. Then toss in the green cabbage, purple cabbage, red bell pepper and toasted sesame seeds and spring onions (leaving some for garnish). Toss gently to combine, and season lightly with salt.
  7. To serve, arrange the chicken quenelle on a plate next to a bed of salad. Garnish with some sesame seeds, spring onions and a side of coriander sauce.

INGREDIENTS:

CORIANDER SAUCE INGREDIENTS:

SESAME SLAW INGREDIENTS:

DRESSING INGREDIENTS: