ingredients
enough for 20 cocktail vol-au-vents or 8 pancakes
- 200 g (7 oz) raw white chicken meat
- butter for greasing
- salt and pepper
- 1 egg
- 100 g panada, using chicken stock or milk
how to cook
- Skin and bone the chicken meat or joint.
- Mince the meat finely.
- Grease the inside of a heatproof pot or jar with butter and put in the minced meat.
- Cover tightly, stand in a pan of simmering water at least 10cm deep, and cook for 1 hour.
- Top up with more boiling water if required during cooking.
- Let the pot or jar cool for 5 minutes.
- Remove the chicken meat and pound it with any liquid in the jar, or process it briefly in an electric blender.
- Season to taste.
- Beat the egg until liquid, and mix most of it slowly and thoroughly into the cooled panada.
- Mix with the pounded chicken.
- Enjoy your Chicken Panada
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