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Category: Main Course
Basic Minced Chicken Filling - TastyPlanner.com
Chef: Brizen
In the Chinese kitchen repertoire, many preparations use minced ingredients, either in combination with other foods or as filling and wrappings. Most of these are fish, shrimp or pork and occasionally beef. Rarely is chicken used in this fashion as chicken was regarded as too valuable and was to eaten whole, not minced or ground. This minced chicken filling is quite like paste and as you will see most versatile.
Recipe Source: The Chinese Chicken Cookboo...
Ingredients
1/2 pound chicken cutlets, washed and dried thoroughly with paper towels, cut into 1/4 inch dice
3 tablespoons peeled fresh water chestnuts cut into 1/4 inch dice
1/4 cup finely sliced scallions
1 tablespoon oyster sauce
1 teaspoon Chinese white rice wine or gin
2 teaspoons sesame oil
1/2 teaspoon salt
1 1/2 teaspoons sugar
pinch white pepper
2 tablespoons beaten egg whites
Instructions
With the blade of a cleaver chop the chicken and dice until a firm paste forms.
Put the minced chicken in a bowl, add the remaining ingredients, and mix well with your hands.
When well mixed, scoop up the entire mass and slap it against the bottom of the bowl. Repeat nine times. This gives the mass of chicken and spices a cohesiveness that will keep it together no matter how the filling is used.
Alternatively, grind the chicken meat and then place it in the bowl of an electric mixer with all the ingredients except the water chestnuts and scallions. Mix with the flat open padddle blade for 4 minutes, add the water chestnuts and scallions and mix for 45 seconds more until the ingredients are well blended and cohesive.
Put the filling in a shallow dish and refrigerate, covered, for 4 hours or overnight before use.
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