Cantonese Chicken Burgers Recipes

CANTONESE CHICKEN BURGERS

Steps:

• In a large bowl, whisk the egg, oil and soy sauce. Stir in the bread crumbs, peanuts, onion, carrot and garlic powder. Crumble chicken over mixture and mix well. Shape into four patties. , Grill, uncovered, over medium-hot heat or broil 3-4 in. from the heat for 8-10 minutes on each side or until juices run clear. Serve on buns, topped with plum sauce and spinach.

CANTONESE CHICKEN BURGERS

Steps:

• In a mixing bowl, add the egg, sesame oil, and soy sauce; stir to mix well.
• Add the bread crumbs, peanuts, green onion, carrot, and garlic; stir to combine.
• Add the ground chicken; mix well.
• Shape mixture into 4 patties.
• Grill over medium heat for 7-8 minutes; turn, then grill 7-8 minutes more; chicken is done when no longer pink.
• Place patties on toasted buns with spinach leaves and plum sauce.

CANTONESE FRIED CHICKEN

Steps:

• Place chicken in enough boiling water to cover.
• Add brown gravy sauce, pepper and 1 tsp sugar.
• Cook slowly for 15 minutes.
• Drain, pat dry and let drip from strainer.
• Brown or bake chicken in hot oil until golden brown.
• Cover and cook slowly for 20 minutes.
• Remove and place on platter.
• Pour off all but 3 tbsp oil.
• Add waterchestnuts, mushrooms, broth, soy sauce, salt and sugar.
• Cover and simmer for about 5 minutes.
• Combine cornstarch and water.
• Pour sauce over chicken.
• Garnish with green onions.
• Serve with rice.

CANTONESE STEEPED CHICKEN

Steps:

• If the chicken is tied, undo it, then rub it evenly with the salt. Place in a large pan, cover with water and bring to the boil. (If your pan is not large enough cut the chicken into quarters.) Add the ginger and whole spring onions. Reduce the heat and simmer continuously for 30 minutes, skimming all the while. Cover tightly, turn off the heat and leave for 1 hour.
• Meanwhile, make the dipping sauce. Combine the spring onions, ginger and salt in a small heatproof bowl. Heat the oil until very hot and pour over the spring onion mixture. Allow to cool. This sauce can also be made hours in advance or even the day before.
• When the chicken is ready, remove it from the broth and discard the ginger and spring onions. At this point you can leave the chicken in the broth and chill up to a day ahead. Remove the chicken meat from the carcass. Remove and discard the chicken skin. Using a fork pull the meat into finger-sized shreds. Place on a platter, sprinkle with the shredded spring onions and serve with the dipping sauce.