Chicken Spring Roll

Prep Time 30 
Cook Time 5 to 7 mins 
Serves 4 to 6

This is my unique creation of chicken spring rolls with my very little experience in cooking. You would definitely love this different recipe of spring rolls 


INGREDIENTS 

Chicken :cubes cut into a centimeter cube pieces 400 grams
Spring onions: a whole bunch finely chopped
Soya sauce: 2 table spoon or more to taste
Black pepper: one tea spoon
Chili flakes: one table spoon
Red chili powder: half tea spoon
Green coriander leaves: one bunch (hand full) finely chopped 
Readymade pastry for spring rolls
Oil:
Salt: to taste(not more because it’s got soy sauce already in it
Oil for deep frying : one liter


COOKING DIRECTIONS 

Heat the oil in the pan and when its heated put the chicken cubes into it 
fry it for 5 minutes then put soy sauce, salt, black pepper, red chili flakes, red chili powder.
Now cook it for 15 Min. 
after its cooked remove it from the wok and let it get cool 
now add the finely chopped spring onion and the coriander, mix it well and fill it into the pastry to make spring rolls and deep fry them on high heat for 3 to 5 minutes

Chicken Liver Pate

Prep Time 10 Mins 
Cook Time 5 Hours 
Serves 8

Boil enough water in a small pan to cover chicken liver. Add chicken liver, turn off heat, leave liver in water for 5 minutes, then drain. 


INGREDIENTS 

Chicken liver (12-14) 450 g 
Butter 200 g 
Garlic cloves 2-3 
All spice powder 1/2 tsp 
Cream or thick malai 200 g 
Mixed herbs (basil) 1 tsp 
Salt, pepper to taste 


COOKING DIRECTIONS 

Boil enough water in a small pan to cover chicken liver.
Add chicken liver, turn off heat, leave liver in water for 5 minutes, then drain. 
Fry liver in 100 g melted butter together with garlic slivers. Remove from heat.
Mix all spice powder, herbs, salt and pepper and add to the chicken liver. 
Mix together in a blender, add the cream last, and blend till combined thoroughly.
Melt remaining butter, put into mold, spoon in liver mixture carefully, so as not to disturb butter too much.
Cover with aluminum foil and freeze for 4 to 5 hours or till frozen.
Take out pate 1/2 to 1 hour before serving. 
To unmold slide a knife between pate and mold to loosen sides and invert mold onto serving dish.
Serve with melba toast.