Chicken parcels: Combine in a clean bowl, the minced chicken, coriander, garlic, spring onions and egg. Mix well. Season the mix with the fish sauce, soy sauce, sugar, black pepper and chives. Cut a sheet of filo pastry approximately 9cm square. Place on to a flat surface and brush the edges lightly with the melted butter. Place a teaspoon or walnut sized piece of chicken mix into the centre of the filo. Carefully bring the edges of the filo together to form a parcel, repeat this process allowing approximately 3 parcels per person. Dressing: Roughly chop the pepper and plums or place directly into a food processor, removing the stones. Place into a heavy based pan and add the sugar, red wine, cinnamon stick and grated ginger. (Depending on the liquid content of the plums, a little additional liquid may be necessary, in this case add orange juice). Boil up the ingredients and strain into a clean container. Whisk in the oil and serve.
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|Serving Size: 1 Serving (1695g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 425 (26%)|
|Amt Per Serving||% DV|
|Total Fat 47.2g||63 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 29.5g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 211.5mg||65 %|
|Sodium 2779.3mg||96 %|
|Potassium 1211.7mg||32 %|
|Total Carbohydrate 163.2g||48 %|
|Dietary Fiber 6.9g||27 %|
|Sugars, other 156.4g|
|Protein 26.5g||38 %|
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Calories per serving: 1625
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