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Sweet potato cake with chicken filling

Material:

Sweet potato 600 g, wheat flour, chicken breast 200 g, carrot 250 g, 1 tea spoon of salt, 2 soup spoons of light soy sauce, 1 tea spoon of ginger powder, 1 tea spoon of garlic powder, spring onion/leek 30 g, 1/2 tea spoon of black pepper powder, cooking oil

Method: 
  1. Cut the chicken breast, carrot and spring onion/leeks into small bits.
  2. Steam the sweet potato with quick oven. After the water in the steamer has boiled, switch to moderately slow oven. Steam for 30 minutes. Take the sweet potato out from the steamer. Make it into puree.
  3. Mix the puree with some wheat flour. Add some flour if the dough is too wet. Knead the dough until it becomes glossy.
  4. Warm 2 soup spoons of cooking oil in a pan. Put the chicken bits into the pan. Stir-fry until the chicken bits are well cooked. 
  5. Put the carrot bits in the pan. Stir-fry with moderately quick oven for 2 minutes.
  6. Put the salt, soy sauce, ginger, garlic, black pepper and spring onion/leek bits in the pan. Stir-fry with moderately quick oven for 1/2 minute. Take the chicken mixture out from the pan.
  7. Divide the dough into small parts. 
  8. Make a dough part into a wrapper which is about 5 mm thick. Put some of the chicken meat mixture of step 6 on the wrapper. Pack the chicken meat mixture with the wrapper. Press the dough with a palm into a cake. 
  9. Repeat step 8 until all the dough parts are used. 
  10. Warm a little cooking oil in a pan. Put the cakes in the pan. Fry with moderate oven until both sides of the cakes become some brown.
Chinese food - Sweet potato cake with chicken filling 
Chinese food - Sweet potato cake with chicken filling