The popular British pub snack with a little twist. Jammy soft boiled egg, juicy Chinese-style chicken and crispy Panko crust. Best served with flavoursome Piri Piri plum chutney. Trust me, the Five spice, chicken and plum are truly powerful combo!
400g chicken mince
1 spring onion, minced
1 teaspoon grated ginger
1 garlic clove, grated
1 Tbs Shaoxing wine
1 teaspoon soy sauce
1/4 teaspoon Five spice powder
2 teaspoons cornstarch
1/2 teaspoon fine salt
2 heaped tablespoons plain flour
1 cup Panko crumbs
1 L oil for deep frying (high smoke point)
Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold.
In a mixing bowl, combine chicken mince, spring onion, ginger, garlic, wine, soy sauce, Five spice, cornstarch and salt. Mix well, then divide into 4 balls.
Put each one on a piece of clingfilm and flatten out.
Sit a peeled egg in the middle of each chicken disk, then use the clingfilm to fold the meat around the egg so that it is completely covered, making sure the chicken is an even thickness all the way round and that there are no cracks, then wrap tightly. Chill the eggs for at least 30 minutes to firm up.
Once chilled they can be coated. Pour two beaten eggs into a shallow dish. Put the breadcrumbs and flour on separate plates. Roll the Scotch eggs in the flour, shake off the excess, then dip into the egg mix and roll in the breadcrumbs. Put in the fridge to firm up for another 30 minutes.
Heat the oil in 2L saucepan over a medium-high heat to 175°C. Fry the egg in the oil for 5-7 minutes until crisp and golden. Repeat with the remaining eggs. Drain on kitchen paper and allow to cool a little before serving with the Piri Piri plum chutney.