This quick homemade Chicken Pancake uses simple ingredients for an easy snack or meal. Preparation takes about 15 minutes minus chilling time, and you can serve it with your favourite mayonnaise or ketchup.
The mixing of the raw chicken blend is quite sticky. Dip your spoon in a bowl of water before scooping the mix. Scoop the chicken onto small pieces of non-stick baking paper. Press the meat down thin so it cooks fast and stays tender. Cover the raw pancakes with cling wrap and chill in the fridge for one hour. Turn the pancake over with the baking paper facing up onto the pan, then peel the paper off. Cook for 2 to 3 minutes until golden brown at medium low heat. Enjoy!
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Chicken Pancake
Ingredients
- 500 g chicken fillet
- 50 g carrot - chop finely
- 1 tsp minced ginger
- 1 whole egg
- 1 egg white
- 1 tsp light soya sauce
- 1 tsp sesame oil
- 1 tsp salt
- dash of pepper
- 1 tbsp corn oil
- 2 tbsp corn starch
- 60 g corn kernel - can add a little more
Instructions
- Cut chicken fillet to cubes and mince it in a blender.
- In a bowl, mix minced chicken with all the seasonings except corn kernel and oil, stir mixture with a pair of chopsticks in one direction till sticky. Then add corn kernel, mix well.
- Wet spoon with water and scoop up chicken mixture, roll it into a ball (about 20g each). Then place it on a small piece of non stick baking paper. Gently press down the meat thin so it cooks fast and stay tender. Cover with cling wrap and chill in the refrigerator for one hour or more.
- Heat up flat frying pan with oil, then turn on to medium low heat. Turn chicken pancake over with the baking paper facing up onto the frying pan, then peel the paper off.
- Fry chicken pancake on both sides to golden brown for about 2-3 to minutes. *Overcooking the chicken pancake will dries out quickly because it lacks heavy fat stores to retain moisture. Dish out and serve with mayonnaise or ketchup.
- 鸡肉饼 Chicken Pancake
- 这款快速的自制鸡肉煎饼（Chicken Pancake）使用简单的食材，是一道便捷的小吃或正餐。只需几分钟即可备好（不含冷藏时间），搭配你最喜欢的蛋黄酱或番茄酱食用风味更佳.
- 材料:
- 500克 鸡柳
- 50克 胡萝卜, 切碎
- 1茶匙 姜末
- 1个 鸡蛋
- 1个 蛋白
- 1茶匙 酱青
- 1茶匙 麻油
- 1茶匙 盐
- 胡椒粉, 适量
- 1汤匙 花调酒
- 2汤匙 玉米淀粉
- 50克 玉米粒 (罐头装), 可放多
- 做法:
- 将鸡柳切成丁, 然后放进料理机搅成肉泥.
- 放入碗中加入所有的调味料. 用一双筷子顺着一个方向搅拌至粘稠状态即可.
- 勺子沾一点水, 把鸡肉泥舀出, 用手揉成小圆球 (约20克一个). 然后放在一张油纸上, 轻轻的压薄一点, 铺排在盘子上, 盖上保鲜膜, 收进冰箱冷藏至少1个小时或以上.
- 加热平底锅放一些油, 转入中小火. 放入鸡肉泥, 油纸向上, 然后撕开油纸.
- 将鸡肉饼两面煎至金黄色, 约2-3分钟盛出, 配上蛋黄酱或番茄酱享用. *煎鸡肉饼时间要拿捏的好, 不要煎太久, 鸡肉会变得太干(柴)*