Chicken in a Packet

Ingredients

• 300 g chicken breast fillet
• 1 clove garlic
• 1 cm fresh ginger
• 2 Spring Onions
• 4 stalks coriander
• 40 g unsalted peanuts
• 1 stalk lemongrass
• 2 tbsp peanut oil
• 1 tbsp lime juice
• 0.5 tsp Chili flakes
• 1 tbsp fish sauce
• 1 tbsp dark soy sauce
• 1 tsp palm sugar
• 12 sheets wan-tan pastry
• 1 egg
• 1 l vegetable oil (for frying)

Instructions

1. 1.

   Wash the meat, pat dry and cut into thin strips. Peel and finely chop garlic and ginger. Trim spring onions, wash, shake dry and slice into fine rings. Wash coriander, pluck leaves and finely chop. Toast peanuts in a dry pan, remove, cool and roughly chop. Wash lemongrass and finely chop.

2. 2.

   Heat oil in a wok and stir‑fry the meat strips with garlic and ginger for 2–3 minutes. Add spring onions, coriander, peanuts, lemongrass and lime juice, toss briefly, then season with chili flakes, fish sauce, soy sauce and palm sugar to taste.

3. 3.

   Remove from heat and cool. Lay wan‑tan sheets side by side and place a small amount of filling in the center of each sheet. Beat the egg and brush the edges. Fold corners toward the center and seal tightly. Heat oil in a wok and deep‑fry the packets for 2–3 minutes until golden brown. Drain on kitchen paper and serve with soy sauce.