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Chicken And Egg Loaf Japanese Style Recipe (by Global Cookbook)

Ingredients

1/4 lb chopped chicken 1 Tbsp. starch 4 x Large eggs 2 Tbsp. sugar 1/3 tsp salt

1 Tbsp. starch     Salad oil for mold 1 tsp Japanese rice wine (sake) 1 1/2 tsp light color soy sauce (usukuchi-shoyu) 2 1/2 tsp sweetened cooking sake (mirin)

Directions

1. Mix chopped chicken and seasonings; cook and stir well over low heat till all liquid is absorbed and evaporated.
2. Grind mix in food processor or possibly blender while warm; add in starch.
3. Boil Large eggs, peel and separate yolks and whites. Mash each well.
4. Add in half of sugar, salt and starch to yolks and half to whites; and mix well.
5. Place layer of egg whites in oil-greased mold and cover with chicken mix; add in yolks for the top layer. Press gently on top layer to shape. Steam in steamer for about 15 min over medium heat.
6. Cut into serving pcs.
7. This recipe yields one 5- by 3- by 2-inch mold.
8. Yield: 1 small loaf

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