Oriental Chicken Pudding from Two Fat Ladies: Full Throttle by Jennifer Paterson
This looks magnificent when presented steaming at the table – full of different flavours and good for lunch on a cold winter’s day. You could use suet instead of butter in the pastry. Great for...
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Cooking tools:
- Skillet
- Mixing bowl
- Grater
- Chef's knife
- Cutting board
- Kitchen towel
- Measuring spoon
- Whisk
- Spoon
- Pudding basin
- Pot
- Aluminum foil
- Plate
Ingredients
- 900g/2lb boned chicken breast cut into chunks
- 25g/1oz plain flour
- 2 large cloves of garlic
- coarsely grated rind and juice of 1 lemon
- 2 tbsp freshly chopped coriander
- 1 bunch spring onions, chopped
- olive oil
- 3 heads chicory
- salt
- freshly ground black pepper
- 115g/4oz fresh white breadcrumbs
- 3–4 pinches cayenne pepper
- 2 tsp chervil
- 2 tsp paprika
- 1 tsp ground mace
- 3 tsp paprika
- 5cm/2in piece of fresh ginger, grated
- 1 tbsp soy sauce
- 1 egg
- 150g/6oz frozen butter
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