Ingredients
For the Five-Spice Glaze:
2/3 cup sugar
3 tablespoons finely chopped ginger
Chinese five-spice powder, to taste
1 cup lemon juice
1/4 cup soy sauce
Salt, to taste
For the filling:
10 ounces ground chicken
4 fresh shiitake mushrooms, chopped
2 scallions, freshly chopped
1 egg white
1/4 teaspoon freshly ground black pepper
5 water chestnuts, finely chopped
1 teaspoon salt
1/2 teaspoon granulated sugar
1/2 teaspoon sesame oil
1 teaspoon dry sherry
1 tablespoon cornstarch
Salt, to taste
For the pillows:
30 (1-inch) cubes chicken breast
Egg wash
Chick pea flour
Oil, for frying
Ground black and white sesame seeds
Scallions, julienned
Directions
- Melt sugar in pan until light brown, almost caramel. Add ginger and blend well. Add five-spice powder. Deglaze pan with lemon, soy sauce. Reduce until thick cool.
For the pillows:
- Lay out the chicken breast cubes and spread a teaspoon of filling on each cube. Refrigerate. Once chilled, brush each piece with egg wash, and roll in chick pea flour. Pan fry each piece until golden. When cool enough to handle, pat dry. Brush each pillow with a bit of the glaze. Finish by sprinkling each pillow with ground sesame seeds and julienned scallions.
- Combine all filling ingredients. Reserve.