Chunky Chicken Salad in Toast Cups are easy and delicious finger food that you can make ahead of time and leave in the fridge until you're ready to serve! Perfect way to entertain your guest while you finish up preparing the main meal!
Remove the head, feet and bishop's nose of the chicken leaving the neck intact. Clean the inside of the chicken thoroughly, removing the fats, internal organs and blood clots. Rub some salt all over the skin of the chicken and rinse off.
Then cut the spring onion into small pieces for garnishing.
COOKING METHOD (excluding chilling time)
Steam the chicken for about 20 mins and let it cool before shredding into bite size strips.
Separately, put the potatoes in a pot of water and boil for about 15-20 min till cooked. Once the potato is cooked, remove the skin and dice the potato.
Place the eggs in a separate pot with the water covering 2 inches above the eggs and add a pinch of salt, spreading the salt over the eggs. Boil over low heat for about 15 mins until cooked. Remove the shell and dice the egg.
Slice off the brown edges from the white bread. Then place a slice of bread and press lightly into a cupcake mould.
Trim off all the corners that stick out of the edge of the cup. Make sure the base of the mould is lined with bread to form the shape of a cup. One slice of bread makes one bread cup. Repeat this process until all the bread is used up.
Place the bread cups on a rack and put in the oven to bake for about 10 mins at 160*C until it is gold brown.
Line the bacon strips on oven proof plate, cover with a piece of kitchen towel and microwave it for about 10 mins until it is crispy. Please check after 5 mins to make sure it is not burnt. Cut the bacon into small bits.
Place the diced turnips, carrots and potatoes into a large salad bowl.
Add the salt and mix well
Then add the mayonnaise to the mixture and mix well
Next, add in the eggs and shredded chicken and gently mix until it is well incorporated, being careful not to smash the egg.
Cover the bowl with a cling wrap and leave it in the fridge for 4-5 hours.
When ready to serve, spoon the cold chicken salad into the bread cups. Then sprinkle the top with bacon bits and spring onion. Voila, you have a yummy chicken salad in bread cup!
Prepare the toast cups a day or two beforehand and place in an air tight container.
If the bottom of the bread is not crispy, remove it from the mould, invert it and put back into the oven to bake for another 2-3 mins until golden brown
Use the brown ends of the bread slices to make croutons.
Use salt over the egg while boiling is to prevent the white egg from leaking out profusely if there is a crack during the cooking process.
Add the eggs to the mixture last so that it won't be too mushy when mixed too vigorously with the hard vegetables.
Use salt to clean the chicken to remove the thin yellowish film covering the chicken skin. If you skip this step, the chicken will have a smell after cooking.
Don't shred the chicken too thinly. Otherwise it will not have the chicken substance when you eat it.
If there is excess salad, you can eat as spread on top of a slice of bread or just take it as a salad dish by itself.
Put the salad in the fridge. The chicken salad tastes best when it is cold.
Insert a toothpick or bamboo skewer to the potatoes to test if the potato is cooked. If the potato is still hard, you will need to cook longer.