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These small chicken cakes, about
the size of a small meatballs. Here. they are cooked with a glaze
and garnished with spring onions.
Ingredients
- minced chicken - 400g/14 oz
- onion - 4 tbsp, grated
- cornflour - for coating
- sugar - 1½ tsp
- egg - 1, size 4
- oil - 1 tbsp
- soy sauce - 1½ tsp
- spring onions - ½ bunch,
shredded, to garnish
For the teriyaki sauce
- soy sauce, sake or dry white
wine, mirin, and sugar - 2 tbsp each
Method
- Mix the minced chicken with soy
sauce, grated onion, sugar and egg until the ingredients are
combined and well bound together.
- Shape the mixture into 12 small,
flat round cakes then dust with cornflour.
- Soak the spring onions in water
for 5 minutes and drain it.
- Heat the oil, place the chicken
cakes and cook with moderate heat for 3 minutes. Turning the cakes
to another side after 3 minutes.
- Mix the ingredients for the
sauce and pour into the pan. turn the chicken cakes occasionally
until glazed.
- Move the pan constantly to
prevent the sauce burning.
- Arrange the chicken cakes on
plate and top with spring onions. Serve immediately. Serves 4.
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