Elizabeth. I hope you're still answering comments. I need to make an Asian style Chicken Galantine in culinary school for a test in less than 2 we...
...eks. This recipe is the only one I can find. I'm a little confused about the directions. For the marinade you say to add the pepperS and coriander or cilantro. I only see black pepper and the coriander/cilantro is listed with the forcemeat ingredients - which you also direct to add to the forcemeat. Are we using those ingredients twice. or was that a typo. Also, is the "s" on peppers an error? Am I just adding freshly ground black pepper? I need to stuff an entire chicken, not just the breasts and we are required to use ground pork in that stuffing. So I will need to adjust your seasonings to incorporate more meat. Thank you in advance for answering my question
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Recipe question for:
Chicken Galantine or Pate de Campagne Asian- Style
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3 Comments
mostly the school is asking you to learn the technique of a galantine, and then learn about Asian flavorings - to make the forcemeat. Both are easily found, but likely in different recipes. There are tons of asian ground meat recipes- pork mostly, though other meats and poultry could be sub'd- in part or in whole.