12964 Bamboo-Skewered Chicken Pâté Serves 8 Wed Aug 06 08:14:20 -0700 2008 Tue Feb 03 00:24:23 -0800 2009 Licensed http://www.chow.com/recipes/12964 Tue, 03 Feb 2009 08:24:23 GMT This dish is poetically known as wind in the pines, perhaps because the poppy seeds resemble sand on a windswept, pine-lined beach. The mixture of chicken and miso is flavorful and easy to prepare. The rectangles of chicken are placed between sections of split bamboo, which serve as a handle to make a unique presentation.

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  • Combine all the sauce ingredients and allow to stand 1 hour.
  • Combine the ground chicken with the eggs, ginger, miso, sake, soy sauce, sugar, flour, carrots, scallions, and mushrooms in the workbowl of a food processor. Process to form a smooth, uniform paste.
  • Press the chicken mixture into a lightly oiled 8-inch [20-cm] square baking pan lined with parchment. (The chicken loaf can be prepared several hours in advance.)
  • Sprinkle the poppy seeds evenly over the top of the chicken and place the filled baking pan in a water bath. Bake at 350°F [175°C] for 30 minutes, or until a knife point inserted into the center comes out clean. Allow to cool.
  • Remove the baked chicken loaf from the pan and remove the parchment. Slice the chicken loaf into 8 rectangular portions. Take pieces of bamboo, ½ inch [1 cm] wide, and carefully split lengthwise down the middle but not all the way through to form a V when spread open. Spread the V apart and insert a rectangle of the baked chicken loaf, using the tension of the bamboo to secure it. Serve with mustard sauce and goma aye.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 1 tablespoon [15 mL] dry Chinese mustard powder

    ]]>     ½ tablespoon [8 mL] dashi stock (see page 216)

    ]]>     ½ tablespoon [8 mL] mirin

    ]]>     ¼ teaspoon [1 mL] salt

    ]]>     1 pound [450 g] ground chicken

    ]]>     2 eggs, lightly beaten

    ]]>     1-inch [2.5-cm] section of ginger, finely minced

    ]]>     3 tablespoons [45 mL] red miso (aka miso)

    ]]>     2 teaspoons [10 mL] sake

    ]]>     2 teaspoons [10 mL] dark soy sauce

    ]]>     2 tablespoons [30 mL] sugar

    ]]>     1 tablespoon [15 mL] all-purpose flour

    ]]>     1 tablespoon [15 mL] blanched carrots, finely diced

    ]]>     1 tablespoon [15 mL] scallion greens, finely sliced on the diagonal

    ]]>     1 tablespoon [15 mL] shiitake mushroom caps, cut into slivers

    ]]>     1 tablespoon [15 mL] white poppy seeds

    ]]>     8 bamboo strips, 4 inches [10 cm] long

    ]]>     ¾ cup [180 mL] goma aye (see page 213), for service

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