Gingered Chicken Patties Recipes

Steps:

• Cut the scallions crosswise into thin rounds, including some of the green. Peel and mince the garlic and finely grate the ginger.
• Put the chicken in a bowl and mix with the scallion, garlic, ginger, sesame seeds, sesame oil, soy sauce, pepper, and chili powder.
• Shape the mixture into 6 patties.
• Lightly oil a non-stick frying pan and cook until done, turning once. Recipe states these can also be grilled.
• Serve with Korean dipping sauce.
• NOTE: My patties were a bit soft so I did add a small amount of bread crumbs to help them hold their shape.

Steps:

• Blend or process chicken until finely chopped.
• Add rind, ginger, cumin, egg white and onion and process until the mixture forms a paste.
• Using hands, shape mixture into 8 patties and toss in flour, shake away any excess flour.
• Heat a large oiled non stick pan and cook the patties about 2 minutes on each side until browned.
• Place the patties on an oven tray and bake uncovered in a moderate oven (180C) for about 15 minutes until cooked.
• Chilli sauce: Quarter capsicums and remove and discard the seeds and membranes.
• Roast under a grill skin side up, until skin blisters and blackens.
• Cover capsicum pieces in plastic for 5 mins, peel away skin, and chop pieces finely.
• Heat oiled small pan and cook onion and chilli for about 2 minutes, stirring all the time, onion should be soft.
• Stir in tomato and sugar, simmer uncovered for 5 mins then stir in the capsicum.

Steps:

• Pulse chicken in a food processor until coarsely chopped and transfer to a large bowl. Add water chestnuts, scallions, and jalapeño to processor and pulse until finely chopped, then add to chicken along with cilantro and salt. Stir together with your hands until just combined.
• Form mixture into 18 (2-inch-diameter) patties on a baking sheet, then thread 3 patties through their sides onto each skewer.
• Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then transfer 3 skewers of patties using a large metal spatula to skillet and cook until golden and just cooked through, about 3 minutes on each side. Transfer to a platter and keep warm, covered with foil. Add remaining teaspoon oil to skillet and cook remaining patties in same manner.

Steps:

• In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.