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Chicken Toasts

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates
    VitaminsB2, B9, H
    MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 1/2 lbs 681g / 24oz Chicken breasts - boneless

    2. 1 cup 146g / 5.1oz Scallion - coarsely chopped

    3. 2 Eggs - well beaten

    4. 1/4 cup 15g / 1/2oz Cornstarch

    5. 1 teaspoon 5ml Oriental sesame oil

    6. 1/2 teaspoon 2 1/2ml Salt

    7. 8 oz 227g Water chestnuts - drained

    8. 16 Firm white bread - crusts

    9. Vegetable oil - for frying

    Instructions Jump to Ingredients ↑

    1. Cut chicken into chunks and put in a food processor. Add scallion, eggs, cornstarch, sesame oil, and salt; puree to a paste. Transfer to a bowl and stir in water chestnuts.

    2. Spread chicken paste over bread slices, cover, and refrigerate until ready to cook.

    3. In a large frying pan, heat 3/4 inch of oil over medium heat. Add bread, chicken side down, and fry until golden brown, 1 to 2 minutes. Drain on paper towels. Cut into triangles and serve hot.

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