Chicken and Water Chestnut Parcels | Sanjeev Kapoor Khazana

Spicy chicken mince mixture sandwiched between two waterchestnut halves, dipped into batter and deep fried.

CHICKEN AND WATER CHESTNUT PARCELS

Ingredients

1 cup chicken mince
20-24 tinned water chestnuts
2 spring onion with greens, chopped
3 teaspoons chopped garlic
Salt to taste
Crushed black peppercorns to taste
1 teaspoon chopped fresh coriander leaves
Oil for deep-frying
1 egg
4 tablespoons cornstarch
2 teaspoons sesame seeds
1 teaspoon sesame oil
½ inch ginger, cut into juliennes
½ teaspoon red wine vinegar
1 teaspoon sweet chilli sauce

Method

1. Combine chicken mince, half the spring onion with greens, 1 teaspoon chopped garlic, salt, crushed peppercorn and 1 teaspoon chopped coriander in a bowl and mix well.
2. Halve water chestnuts.
3. Break egg in a bowl. Add salt and crushed peppercorns and whisk well.
4. Combine 2 tablespoons cornstarch and sesame seeds in another bowl and mix well.
5. Place a portion of the chicken mixture on a water chestnut half and cover with the other half. Similarly prepare the remaining parcels.
6. Heat sufficient oil in a pan.
7. Take remaining cornstarch in another bowl. Add salt and crushed peppercorns and mix well.
8. Rub the prepared parcels in the seasoned cornstarch, dip in the whisked eggs, coat in the cornstarch-sesame seeds mixture and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
9. To make dipping sauce, heat sesame oil in a non-stick pan. Add remaining garlic and ginger, mix and sauté for 30 seconds. Add remaining spring onion with greens and switch off heat.
10. Add vinegar and mix well. Add chilli sauce and mix well.
11. Transfer the dipping sauce in a small bowl and serve alongwith the parcels.
Preparation Time: 25-30 minutes
Cooking Time: 15-20 minutes

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Cuisine - Fusion

Course - starter

Dish - starter