A Chicken Pudding Recipe - with oriental spices from real recipes
Chicken Pudding Recipe – with Oriental Spices
An unusual treatment of the classic british recipe steamed meat pudding. This Chicken Pudding Recipe – with Oriental Spices is full of flavour and is good for the main meal on a cold winters day. I like to serve it with a Chinese curry sauce – you can buy the paste if you like but chinese curry sauce is not difficult to make. If you like Chicken Recipes try our marinated lemon chicken recipe from Real Recipes
Recipe Summary
Preparation Time: 5 minutes
Cooking Time: 12 minutes
Total Time: 17 minutes
Servings: 4 servings
Serving size: 400gm
Calories per serving: 475
Fat per serving: 25gm
Updated on 27th March 2012 By:
For this Chicken Pudding Recipe – with Oriental Spices – You will need:
Ingredients (Serves 4)
-
For the Filling
- 1 kilo free range chicken breasts
- 25gm plan flour
- 2 tablespoons olive oil
- 3 tablespoons chopped coriander
- 3 cloves crushed garlic
- 1 lemon – juice and zest
- 1 tablespoon dark soy sauce
- 2 finely chopped red chillies
- 5 cm 2″ Grated fresh ginger
- 12 spring onions chopped
- 150gm self raising flour
- 115gm fresh white breadcrumbs
- 150gm frozen butter
- 1 egg
- 1 teaspoon ground mace
- 3 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 120ml water
For the Pastry
Method
- Cut the chicken into 2.5cm 1″ pieces
- Toss the chicken in the 25gm of flour
- Fry the chicken in the olive oil over a high heat until browned
- Remove from the heat and leave to cool
- Mix the self raising flour the paprika mace cayenne and breadcrumbs in a bowl
- Whisk the egg into the water
- Grate the frozen butter into the flour mixture
- Gradually add the liquid working the mixture until you can form a ball
- Reserve 25% of the pastry for the pudding lid
- Take 75% of the pastry and roll it out to make a circle of 14″ 35cm
- Line a 1.75 litre 3 pint pudding basin with the pastry
- Now cut the chicory and spring onions into chunks
- Add together all the filling ingredients the fill the pudding basin
- Roll out the remaining pastry to make a lid for the pudding
- Cover the pudding and press together the edges to seal
- Cover with baking paper and then with foil
- Place in a large saucepan and fill with water until the the pudding is one third covered
- Cover the pan and simmer for three hours topping up the water regularly
- Serve immediately
Chicken Pudding Recipe – with Oriental Spices is good with some fresh green vegetables. You could even try it as an alternative Sunday Lunch.Enjoy!