CHICKEN AND NOODLE PATTIES

INGREDIENTS

• 1/4 cup Chinese dried mushrooms

• 1/4 cup oil

• 1 large onion, finely chopped

• 1 clove garlic, crushed

• 200g fresh egg noodles

• 4 eggs, lightly beaten

• 2 teaspoons rice vinegar

• 1 cup ( 200g ) finely chopped cooked chicken

• 3 green shallots, chopped

• 2 tablespoons chopped fresh parsley

• 2 tablespoons cornflour

• 1 teaspoon sesame oil 

ORANGE SAUCE

• 1/4 cup hoi sin sauce

• 2 tablespoons oyster sauce

• 2 teaspoons grated orange rind

• 1/4 cup orange juice

• 2 teaspoons sugar

• 2 tablespoons water

• 1/4 teaspoon cornflour

• 1 tablespoon water, extra  

CHICKEN AND NOODLE PATTIES METHOD:

Place mushrooms in a bowl, cover with boiling water, and stand for 20 minutes. Drain mushrooms, and discard the liquid. Discard stems, and slice caps thinly.

Using one tablespoon of oil, heat the pan and add the onions and garlic. Stir until the onions are soft; cool.

Combine onion mixture, mushrooms, noodles, eggs, vinegar, chicken, shallots, parsley, cornflour, and sesame oil in a bowl. Shape 1/3 cup of mixture into a patty, and repeat with the remaining mixture. 

Heat the remaining oil in the pan, add patties, and cook until lightly browned on both sides. Serve hot patties with warm sauce.

Orange Sauce: Combine sauces, rind, juice, sugar, and water in a pan, and bring to a boil. Stir in blended cornflour and extra water, and stir until the sauce boils and thickens.

Serves 4.

Note: Patties and sauce can be made a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Sauce suitable.

 

Also Read: PEPPERED CHICKEN AND PASTA