Ingredients:
Chicken mince - 500 gm
Sake - 4 tbsp
Large eggs - 2
Sugar -1 tbsp
Dark soy sauce - 2 tbsp
Light soy sauce - 1 tbsp
Fresh ginger root - 5 cm
Toasted sesame seeds - 2 tsp
Egg yolk - 1 extra
Method:
Chicken mince - 500 gm
Sake - 4 tbsp
Large eggs - 2
Sugar -1 tbsp
Dark soy sauce - 2 tbsp
Light soy sauce - 1 tbsp
Fresh ginger root - 5 cm
Toasted sesame seeds - 2 tsp
Egg yolk - 1 extra
Method:
- Place half the chicken mince in a heavy based fry pan.
- Pour the sake over and place over a medium heat, stirring all the time.
- Cook for 2-3 minutes until the chicken turns a whitish colour.
- Turn into a sieve to drain and cool.
- Place the remaining mince in a large bow. Add the beaten eggs, sugar, dark and light soy sauce and thoroughly mix until well combined.
- Mix in the precooked meat.
- Peel and grate the ginger and add to the chicken mixture. Mix all ingredients well.
- Line a 20cm oblong cake tin with oiled aluminium foil so that the foil hangs over each end by about 10 cm.
- Spread the chicken mixture evenly in the tin.
- Place in the oven in a larger tin which has been filled with boiling water to come halfway up the cake tin's sides.
- Bake for 45 minutes at 180 degrees C or until the centre of the loaf is firm.
- Remove from the oven and glaze with beaten egg yolk, then sprinkle with sesame seeds.
- Lift the oaf from the tin using the overhanging foil.
- Place on a chopping board and cut into bite-sized pieces.
- Remove from the foil and serve immediately.
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