1 slice stale bread, crust removed or about 75 g breadcrumbs
500g minced chicken
1 medium onion – grated
1 large clove garlic, minced
1 tbsp light soy sauce
1 thumb fresh ginger, grated (you should end up with 2-3 tsp grated ginger)
2 tsp sesame oil
1 tsp chilli flakes
small bunch fresh coriander, chopped
groundnut/sunflower oil for frying
for the sauce
3tbsp aged balsamic vinegar
3tbsp shaoxing rice wine
3tbsp chinkiang rice vinegar
1tsp Chinese 5 -spice
This is a light course and recommended as a lunchtime special! If you are using cooked chicken, minced yourself, you’ll need to reduce the amount by about 20% as there’s a lot less water in that than found in raw chicken, so you’ll have the same amount of actual meat. Therefore I actually started with much nearer 400g which is an amount usually salvageable from the Sunday roast and is a great way of using up some frozen leftovers (or indeed fresh from only a day or two back if you dont want to freeze any leftover chicken, and so have fresh cooked chicken available – moreover in a really professional-looking, authentic tasting and unusual way.
1) Put the chicken mince in a medium size glass bowl, soak the bread in water (or even a few mls of chicken stock if, again, you had a bit left over that wouldn’t quite fit in the containers when you made your last batch. I have found it easily lasts a few days in the fridge so long as you leave it alone and covered), squeeze out any excess and mix into the chicken along with the grated onion, ginger and garlic. If you are using cooked chicken mince, you will certainly need to crack the egg in – even more so if using your own breadcrumbs, which will of course make the mixture intrinsically drier than an equivalent starting point with shop bought ready-minced chicken and/or soaked bread. You can further add a few tsp sesame oil, which not only gives a more authentic, rich flavour, but will likewise help to bind the mixture. You really want to end up with a ball of mix with the consistency a bit lighter/looser than Play-Doh
2) To this, you now add the chilli flakes (and you could certainly use finely chopped fresh red chilli too although remember you’re giving it a background heat and flavour, and not the full-on Phall curry experience measured in millions of units on the Scoville scale! Then in goes a handful of chopped coriander (not too fine, you dont want to turn your fresh green herb into something akin to Pesto!) plus a tbsp or thereabouts of light soy sauce (that’s the saltier one compared to dark soy sauce which is more added for colour). Form the mixture into little patties about 2cm thick and a bit smaller than the palm of your hand. You’ll get 12 or so usually, depending on the exact size.
3) Some advise frying them off like this then rolling the fried patties in sesame seeds straight afterwards, but I found the chicken mix was moist enough to protect the sesame seeds from going too brown (ie burning) so I rolled the patties in the sesame seeds before cooking and shallow fried for around 2-3 minutes on each side, turned out onto several layers of kitchen roll and the exterior was beautifully crisp with that gorgeous toasted sesame taste that would have been heightened by the frying process,
4) While you’re frying the patties off, mix all the sauce ingredients together in a small saucepan and boil rapidly till it’s reduced by as much as a quarter by which time it will be syrupy. Strain it through a small sieve or tea strainer into a tiny bowl (like a salt cellar – which is a good example since it’s a powerful condiment) and serve as a dip for the hot and crisp patties. Maybe for colour, texture and some counterpoint for the very intense flavours from the patties with the dip, you could serve with some sliced cucumber – and even rice too if you wanted to make a main meal of it rather than a starter or snack.