Ingredients

1-1/2 lb. chicken breasts, boneless
1 C. scallion, coarsely chopped
2 eggs, well beaten
1/4 C. cornstarch
1 tsp. oriental sesame oil
1/2 tsp. salt
8 oz. water chestnuts, drained, chopped
16 slices firm white bread, crusts removed
vegetable oil, for frying

Cooking Instructions

Cut chicken into chunks and put in a food processor. Add scallion, eggs, cornstarch, sesame oil, and salt; puree to a paste. Transfer to a bowl and stir in water chestnuts. Spread chicken paste over bread slices, cover, and refrigerate until ready to cook. In a large frying pan, heat 3/4 inch of oil over medium heat. Add bread, chicken side down, and fry until golden brown, for 1 to 2 minutes. Drain on paper towels. Cut into triangles and serve hot.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)