Chicken Loaf with Salad Recipe
Chicken Loaf with Salad Recipes
chicken breast fillets, roughly chopped
spring onions, thinly sliced
2 tsp soy
2 tsp sake
or dry white wine
1 1/2 tsp
grated fresh ginger
toasted sesame seeds
2 tsp oil
1 1/2 tbsp
rice wine vinegar
cherry tomatoes, halved
cucumber, seeded, julienned
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
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
Get the above cooking ingredients here at discounted price
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