SAVOURY CHICKEN MEAT CUP CAKE

CAKE:

200 gm sponge cake mix

4 tbsp water

4 tbsp butter

Beat sponge mix & eggs till frothy.

Add water & beat till fluffy again.

Mix in melted butter.

MARINATE:

300 gm chicken meat minced

1 tsp soya sauce

1 tsp chicken stock

(I use magi chicken stock)

½ tsp Lea & Perrin sauce

½ tsp dark soya sauce

1 tsp oyster sauce

1/2 tsp sesame oil

1 tbsp egg white

Dash of pepper

(Marinate minced chicken meat

with seasoning for 15 minutes)

3 tbsp oil

1 tbsp garlic chopped

1 tbsp shallots chopped

1 tbsp carrot minced

1stalk spring onion chopped

METHOD:

Heat up oil fry garlic, shallots

till fragrant.

Add in chicken, carrots &

stir-fry till cooked.

Add spring onions & dish up.

Line petitions with paper cups.

Pour some cake mixture into

paper cups.

Add some fillings in the center &

cover with more cake mixture.

Bake in a pre-heated oven at

180º C for about 15-20 minutes

till golden brown.