Directions

0/0 steps made

  1. Heat Eva Cooking Oil in a pan. Fry garlic for 2 minutes. Add the chicken and cook on high heat for 5 minutes. Add salt and onions.

  2. Cover and cook on low heat for 15 minutes. Remove lid to allow excess water to evaporate.

  3. Cool the chicken and then grind to a fine mince in a blender. Place the chicken mixture in the freezer for 1/2 hour to chill thoroughly (the mayon­naise will turn to liquid if added to hot chicken).

  4. Mix may­onnaise with the chilled chicken mixture and spread on 4 slices of bread. Top with the remaining slices to make sand­wiches.

  5. Any remaining chicken mixture can be stored in the refrigerator for up to 20 days.