Asian Chicken & Water Chestnut Patties
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Asian Chicken & Water Chestnut Patties
| Thu, 03-18-2004 - 3:18pm |
Asian Chicken & Water Chestnut Patties
1 can whole water chestnuts, rinsed and drained
1 bunch scallions, chopped (1 Cup)
1 t minced fresh jalapeno chiles
1 1/2 pound ground chicken (can substitute ground turkey)
2 T chopped fresh cilantro leaves
1 1/4 t salt
2 t vegetable oil
Add water chestnuts, scallions, and jalapeno to a food processor and pulse until finely chopped. Transfer to a bowl with the chicken along with cilantro and salt. Stir together until combined. Form mixture into 18 (2-inch diameter) patties on a baking sheet.
Heat 1 t oil in a large nonstick skillet over moderate heat until hot but not smoking. Cook patties until golden, about 3 minutes on each side.
For a special presentation, place 3 patties onto wooden skewers and cook the same way.
Edited 3/8/2006 6:22 pm ET by karezz
1 can whole water chestnuts, rinsed and drained
1 bunch scallions, chopped (1 Cup)
1 t minced fresh jalapeno chiles
1 1/2 pound ground chicken (can substitute ground turkey)
2 T chopped fresh cilantro leaves
1 1/4 t salt
2 t vegetable oil
Add water chestnuts, scallions, and jalapeno to a food processor and pulse until finely chopped. Transfer to a bowl with the chicken along with cilantro and salt. Stir together until combined. Form mixture into 18 (2-inch diameter) patties on a baking sheet.
Heat 1 t oil in a large nonstick skillet over moderate heat until hot but not smoking. Cook patties until golden, about 3 minutes on each side.
For a special presentation, place 3 patties onto wooden skewers and cook the same way.
I've been making these for a couple of years now. It's also one of the kids' favorites! After the patties are done, I take them out of the pan. To the pan, I add about 1/4 sherry, 2-3 Tbs. soy sauce, about 1/4 tsp ground ginger and 1/4 tsp. garlic powder and just a sprinkle of sesame oil. I stir it around in the pan until it forms a glaze, then I put the patties back in and flip them around a bit until they are well coated. YUMMY!!
Edited 3/8/2006 6:22 pm ET by karezz


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For those of you who are looking for a 'taste of Thai' - try these! I would recommend using 2 cans of water chestnuts and at least double the amount of cilantro. I served them with sauteed mushrooms (garlic, scallion, soy) and a cucumber & celery salad with an asian flavored vinaigrette. YUMMY!
Karen
But what is "1 1/2 ground chicken"? Does that mean u need 1 & 1/2 cups of ground chicken or 1 whole chicken and half a chicken? I'm kinda confused!
Anyone can help me out?
thanks
Also "t" means tablespoon right?...just making sure lol.
It means 1 1/2 pounds of ground chicken.
Hmm Turkey isn't too popular in Australia...u can't even find a whole turkey at the butchers or anything, I always thought its coz we don't have Thanks giving lol.
I also use this recipe as a party appetizer. Instead of forming the meat mixture into patties, I make small meatballs. Then, I either cook them in oil in a frying pan, or broil them in the oven. I serve them with a soy dipping sauce and toothpicks.
Karen :)
A delicious recipe even the kids love.
Goes great with Glazed Bell Peppers and Snow Peas recipe posted in this section.
Enjoy!
Karen :)
bumping this for Lori. I am going to do some editing to it.
I can't find the glazed bell peppers with peapods. Can you tell me where it is or re-post it for me? TIA! =)
Lisa
PS--Have you ever tried making hamburger sized patties? How many of the little patties are considered a serving?
I usually make them just a bit smaller than a hamburger and eat two. You can make them any size you like.
For glazed veggies, I do a quick stir fry and then do a quick pan sauce like I do for the patties.
Remove the patties (or veggies) from the pan. Then, I add about 1/4 sherry, 2-3 Tbs. soy sauce, about 1/4 tsp ground ginger and 1/4 tsp. garlic powder and just a sprinkle of sesame oil. I stir it around in the pan until it forms a glaze, then I put the patties (or veggies) back in and flip them around a bit until they are well coated. YUMMY!!
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