Gingered Chicken Patties Recipes

EASY GARLIC GINGER CHICKEN

Steps:

• Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
• Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

GINGER CHICKEN

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.

BEST CHICKEN PATTIES

Steps:

• Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
• Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
• Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.

CHICKEN PATTIES WITH GINGER AND SESAME SEEDS

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.

GINGER CHICKEN AND LIME PATTIES

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.

GINGERED CHICKEN THIGHS

Steps:

• In a large shallow dish, combine the first 7 ingredients; add the chicken. Turn to coat; cover and refrigerate for up to 4 hours., Drain chicken, discarding marinade. In a large skillet coated with cooking spray, brown chicken on each side. Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, whisk sauce ingredients; pour over chicken. Bake, uncovered, at 350° for 20-25 minutes or until no longer pink.

GINGERED CHICKEN PATTIES

Steps:

• Put the garlic, ginger and spring onions into a food processor and pulse until finely chopped. Add the chicken, coriander, fish sauce and seasoning, and pulse again until well combined. Use wet hands to shape the mixture into 12 patties.
• Bring a large saucepan of water to the boil and cook the noodles following pack instructions. Meanwhile, heat 2 tbsp of the oil in a large pan and fry the patties for 4 mins on each side until cooked through. Remove from the pan, cover and keep warm. Drain the noodles.
• Heat the remaining oil in the pan and add the vegetables. Cook over a high heat for 2-3 mins, then add the noodles and soy sauce, stir-frying for a few mins to heat everything through. Serve the noodles and chicken patties with chilli sauce.