BARBECUE CHICKEN FILLING

Ingredients

 Chicken           100g, cut in strips

Chinese wine     9g

Garlic          6g, chopped

Marinade

 Salt   4g

Monosodium glutamate(MSG) 6g

Sugar 12g

Ground white pepper 2g

Plum sauce 8g

Sesame oil 9g

Water 15g

Dark soy sauce 3g

Oyster sauce 6g

Savoury Paste

 Sesame oil 15g

Onion 5g (small)

Spring onion 5g

Ginger 5g, chopped

Water 30g

Dark soy sauce 11g

Light soy sauce 7g

Monosodium glutamate (MSG) 7g

Sugar 40g

Oyster 28g

Ground white pepper 12g

Tapioca flour 12g

Corn Flour 12g

Water 160g

Method:

·         Season the chicken strips with wine and garlic. In a separate bowl, combine the marinade ingredients. Place the chicken strips into the bowl of marinade and refrigerate for a few hours. Place marinated chicken strips in a baking tray and bake at 200°c for25-30 minute until cooked. Cut into 1-cm cubes.

·         To make the savoury paste, heat sesame oil in a work and fry the small onion, spring onion and ginger until brown. Add 30g of water and bring the mixture to a boil. Strain to remove the onion, spring onion and ginger.

·         In another bowl, mix the rest of the ingredients except tapioca flour, corn Flour and 160g water together and add to the stock. Cook on low heat for a few minutes.

·         Mix the tapioca flour and corn flour with 160 g water to form a paste. Add to the stock and cook for 1 minute until it thickens into a paste. Add the barbecue chicken cubes to the paste, mix well and chill before using.