Chicken galantine or pate de campagne asian- style
Chicken second courses
Our Mom almost every time she cooked a chicken soup would take of the skin of the breast and spine with the wings attached and fill it with different fillings. She also made this dish when roasting a goose in the oven for Holidays and filled only the neck skin. I am following my Mom’s tradition in a more modern way but make this dish mostly for special events and Holidays. <br /> <br />The dish I am sharing is inspired by a recipe from my old Chinese Cook Book and is called “Paper-wrapped Chicken” where the filling is wrapped in parchment paper and then deep fried. I doubled the amount of the ingredients and filled the skin from 2 large chicken breasts and then I liked it so much that I made the same recipe just with an addition of about 2-3 oz of dried mushrooms in a ceramic terrine and it became a Pate de Campagne. <br />
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