Chicken & Vegetable Deep Fried

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Chicken breast fillets		2
Carrot, celery, onion		1 each
Cabbage		1/4
Ginger, spring onions		1 tsp each
Chicken stock granules		1 tbsp
Potato starch		1 tbsp
Eggs		2
Vinegar		1 tsp
Flour		as required
Sliced bread		2-3
Oil for frying		as required

Method

Prep

10min

Cook

8min

Here are the ingredients. There's roughly the same weight of each ingredient. Avoid water-based vegetables like cucumber, tomato or beansprouts.

Blend the chicken, vegetables, potato starch, 1 egg and chicken stock granules together. Make breadcrumbs from the bread slices.

Add the vinegar to the other egg in a bowl and whisk. Make dumplings from the mixture at Step 2 and dredge them with the flour. Run them through the beaten egg and coat in the breadcrumbs.

Deep fry the dumplings for 5 minutes in hot oil (180C). When the bubbles get smaller, they are ready.

They're already nicely seasoned, but you can serve with lemon wedges if you like, or with brown sauce, soy sauce or salt & pepper.

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