Name: Crispy Chicken Burger
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 5 to 6 persons
Ingredients: 5 boneless chicken thighs - discard excess fat and cut into half; Ingredient A; 2 garlic cloves - grated; 15g fresh ginger - grated; 3 tbsp soy sauce; 2 tbsp cooking sake or white cooking wine; 1 tbsp sesame oil; 1 tbsp ketchup; 1/2 tbsp hazelnuts oil (optional); 1/2 tbsp garlic powder; 1 tsp sugar; 1 tsp kosher salt; dash of pepper; For the sauce; 1 red onion or shallot - finely chopped; 3 pickles (12g) - finely chopped; 70g mayonnaise; 30g ketchup; 1/4 tsp white sugar; salt and pepper to taste; 80g katakuriko/potato starch; 80g cake flour/plain flour (T45)

December 21, 2019

Crispy Chicken Burger

Persons

Prep Time

45 minutes

Cook Time

45 minutes

Total Time

1 hour, 30 minutes

Ingredients

5 boneless chicken thighs - discard excess fat and cut into half

Ingredient A

2 garlic cloves - grated
15g fresh ginger - grated
3 tbsp soy sauce
2 tbsp cooking sake or white cooking wine
1 tbsp sesame oil
1 tbsp ketchup
1/2 tbsp hazelnuts oil (optional)
1/2 tbsp garlic powder
1 tsp sugar
1 tsp kosher salt
dash of pepper

For the sauce

1 red onion or shallot - finely chopped
3 pickles (12g) - finely chopped
70g mayonnaise
30g ketchup
1/4 tsp white sugar
salt and pepper to taste
80g katakuriko/potato starch
80g cake flour/plain flour (T45)

Instructions

1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 2 hours (or even overnight) in the fridge.
2. *Making Sauce :* In a bowl, add all the sauce ingredients and mix. Let is sit in the fridge until use.
3. Add flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
4. Heat 2 to 3 cm vegetable oil in a large saucepan over medium heat. Carefully add 2 or 3 chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
5. Toast the cut side of the burger buns lightly, and spread the sauce on the bottom half of the bun. Then place lettuce (or shredded cabbage), chicken. Add more sauce if you like. Cover with the top side bun.

November 20, 2019

Easy homemade pickles for burgers

Serving Size

half of a jar

Ingredients

250g cucumber - sliced (2 to 3 mm)

Ingredient A

100g apple cider vinegar
50g water
1 bay leaf
2 1/2 tbsp white sugar
1/2 tsp fine salt

Instructions

1. In a cooking pot, add all the ingredient A and bring it to a boil.
2. Add the sliced cucumbers and simmer for about 10min or until most liquid has evaporated.
3. Let it cool to room temperature then store in a container filled with the remaining liquid in your refrigerator!

April 30, 2018

Hamburger buns

Serving Size

8 buns

Prep Time

1 hour, 30 minutes

Total Time

1 hour, 30 minutes

Ingredients

285g bread flour or (T65 280g + 5g gluten flour)
170g water
25g sugar
5g salt
25g unsalted butter
30g yogurt
10g milk powder
4g dry yeast
Some beaten egg
Some sesame to sprinkle

Instructions

1. Add all bread ingredients in the pan of your bread machine (as per manufacturer instructions). Select dough cycle and press start.
2. When the dough cycle is complete, remove and place it on a floured surface. Punch the dough down and cover it with a wet cloth. Take bench time for 15 to 20min.
3. Divide it into 6 pieces. Shape each piece into a round ball, then flatten to about 9 to 10cm across. Place the buns on a lightly greased mold or parchment-lined baking sheet, cover, and let rise for about 40 to 60 mins or the dough has doubled in volume.
4. Brush top of bus with beaten egg. Sprinkle sesame over the buns.
5. Bake in a preheated 180℃ oven for 13~15 minutes, or until golden. Remove from the oven and let it cool down on a wire rack.

April 22, 2018

Hijiki and tofu meatballs

Persons

Ingredients

3 garlic cloves - finely chopped
25g fresh ginger - finely chopped
350g firm tofu
80g zha cai - finely chopped
350g ground beef

- Ingredient A -

1 tbsp sugar
1/2 tsp fine salt
1 tbsp soy sauce

- Ingredient B -

1/3 cup panko/bread crumbs
1 tbsp mayonnaise
1/2 tbsp ginger powder
1 tbsp mirin
10g hijiki - soak about 5 mins in water and drain
1 egg

For the sauce

2 tbsp bulgogi sauce / korean BBQ sauce
1 tbsp ketchup
1 tbsp tonkatsu or chuno sauce
1 tbsp mayonnaise

Instructions

1. Wrap the tofu with kitchen paper towels and put it in the microwave for 1 to 2 minutes to drain the water. Let it cool to room temperature and mash it in a bowl. Set aside.
2. In a frying-pan, heat 1 tbsp oil and fry garlic and ginger until aromatic. Then add zha cai and stir-fry for a few more minutes. Add the ingredient A to season. Let it cool to room temperature.
3. In a bowl add ground beef, the drained tofu from #1, zha cai from #2 and the ingredient B. Mix until well combined and sticky.
4. Shape into patties. In a skillet, heat 1 or 2 tbsp vegetable oil over medium-high heat. Place the patties and reduce the heat to low. Fry them on both sides until nicely brown or until cooked through. Cover and cook for another 5 mins.
Serve hot with the sauce!