Chicken Pancake
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.
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.
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