Roti Chicken Panggang

Tested Recipe Adapted from Patricia Lee’s Delicious Nyonya Kueh & Desserts

roti-chicken-panggang

Ingredients:

A loaf of sandwich bread

100g minced chicken

1 big onion

1 stem celery

50g green peas

500g potatoes

Some butter

2 tbsp L&P sauce

1 tsp ground white pepper

¼ tsp salt

1 egg

Preparation Instructions:

  1. Wash and boil the potatoes in water till tender. Mash them.
  2. Chop the big onion and celery.
  3. Preheat pan with a little of butter. Stir-fry the chopped onions and celery together with the minced chicken. Then add L&P sauce, salt and pepper. Mix the stir-fried ingredients with the mashed potatoes and green peas.
  4. Beat the egg in a bowl.
  5. Spread butter on sandwich bread and tip with the potato filling. Brush an egg wash on the bread.
  6. Put the bread in the oven and bake for 15 minutes till golden brown.
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