Name: Chicken Balls for snacks
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 5 people
Ingredients: 500g chicken breast - boneless; 500g chicken thigh (or stick to chicken breast, marginally healthier) - boneless; For the seasoning; 4 to 5 garlic cloves - finely chopped; 1 carrot - finely chopped; 1 to 2 onion - finely chopped; 2 tbsp chicken bouillon powder; 2 tsp paprika powder (no chili); 80g mayonnaise; 10g mustard; 1 tsp soy sauce; 2 tsp garlic powder; 55g potato starch / katakuriko

March 25, 2019

Chicken Balls for snacks

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Ingredients

500g chicken breast - boneless
500g chicken thigh (or stick to chicken breast, marginally healthier) - boneless

For the seasoning

4 to 5 garlic cloves - finely chopped
1 carrot - finely chopped
1 to 2 onion - finely chopped
2 tbsp chicken bouillon powder
2 tsp paprika powder (no chili)
80g mayonnaise
10g mustard
1 tsp soy sauce
2 tsp garlic powder
55g potato starch / katakuriko

Instructions

1. Fill a cooking pot with water. Place the chicken in it. Once it has boiled, simmer for about 15 to 20min or until chicken is cooked.
2. Remove the chicken from the hot water and drain. Cut into bite size bits. Put the chicken into your food processor and process until it becomes crumbs.
3. Transfer chicken into a big bowl. Add all seasoning ingredients and mix to combine evenly.
4. Shape the chicken mixture into small balls and place in hot oil. Cook all sides, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil.
5. Serve with a mix of mayonnaise and soy sauce. Or any other sauce you like!

January 3, 2018

Cumin chicken burger

Persons

Ingredients

- Ingredient A -

300g ground chicken (or skinless chicken breasts - finely chopped)
250g brown mushrooms (about 20) - finely chopped
3 garlic cloves - finely chopped
30g fresh ginger - finely chopped
1 onion - finely chopped

- Ingredient B -

1 tsp kosher salt
1 tsp sugar
1/2 tbsp sesame oil
1/2 tbsp thai seasoning sauce
1 tsp cumin

For the sauce

1 tbsp sesame oil
1 tbsp soy sauce
1 tsp balsamic vinegar
1 tsp sugar
1 tsp maple syrup
15g butter

Instructions

1. In a medium bowl, add all the ingredient A and mix. Add "B" to season and knead together well until the mixture turns sticky.
2. Form into patties. In a skillet, heat 1 tbsp vegetable oil over medium-high heat and place the patties. Fry them on both sides until nicely brown or until cooked through.
3. Remove the patties from the skillet and set aside. Using the same skillet (without washing) add all the sauce ingredient and bring it to boil. Serve with the burger you made!

December 21, 2017

Chicken Burgers

Persons

Ingredients

450g ground chicken
3 garlic cloves - finely chopped
40g fresh ginger - finely chopped

- Ingredient A -

25g basil leaf
50g cashew nut
2 tbsp olive oil
200g cabbage - finely chopped
1 egg
50g panko/bread crumbs

- Ingredient B -

1 tbsp tamarind paste
1 tsp fine salt
1 tsp turmeric powder
1 tsp ginger powder
1 tsp sugar
dash of pepper to taste

For the sauce

1 tbsp tsuyu/soup base
1 1/2 tbsp heavy cream
1 1/2 tbsp ketchup

Instructions

1. Put the ingredient A (basil, cashew nut, olive oil) into your food-processor and pulse several times (scrape down the sides if need). Repeat until smooth paste. Set aside.
2. In a large bowl, add garlic, ginger, ground chicken, cabbage and the basil paste (Ingredient A) and mix well to combine evenly.
3. Now add egg and panko/bread crumbs. Mix well to combine evenly.
4. Heat the vegetable oil in a fry pan, and shape the portion with your hands into a patty about 8 cm in diameter. Place the patty onto the pan over medium-high heat. Cook both sides until lightly browned. Then simmer (for about 15 mins) with a lid or cook all the way through over gentle heat.
5. Meanwhile make the sauce : In a small cup, just add all the sauce ingredient and mix.
6. Transfer the burger to the plate and pour the sauce over the hamburger, serve hot!