Chicken Loaf with Salad Recipes

Ingredients :

500g chicken breast fillets, roughly chopped

2 large spring onions, thinly sliced

2 tsp soy sauce

1 tsp caster sugar

2 tsp sake or dry white wine

1 1/2 tsp grated fresh ginger

1 egg, lightly beaten

2 tsp peanut oil

1 tbsp toasted sesame seeds

Salad

2 tsp oil

2 tsp sesame oil

1 1/2 tbsp soy sauce

1 tbsp rice wine vinegar

250g watercress

250g cherry tomatoes, halved

1 cucumber, seeded, julienned

Method :

Place the chicken, spring onion, soy sauce, sugar, sake, ginger and 1 1/2 tbsp beaten egg in a food processor, and process until combined.
Season with salt and freshly ground black pepper.
Heat the oil in a 20cm heavy based stainless steel frying pan and add the chicken mixture.
Using a wet spatula, quickly spread the chicken evenly to form a 1cm thick cake.
Cook over medium heat for 3 minutes, or until the base is golden brown.
Cut the cake into four wedges and turn each wedge over.
Sprinkle with the sesame seeds and cook for 2 minutes, or until the chicken is cooked.
To make the salad, place the oil, sesame oil, soy sauce and vinegar in a small bowl, and mix together well.
Place the watercress, tomatoes and cucumber in a large bowl, pour on the dressing and toss well.
Serve the chicken loaf immediately with the salad.

This dish is best prepared in a regular stainless steel (not non-stick) frying pan, otherwise it tends to steam and doesn't brown well.

Ready to eat in 25 minutes

Serves 4-6