Easy Chicken Corn Patties

Other than the Claypot Vegetarian Brown Rice (rice cooker method) food recipe I had adapted from the Chinese Development Assistance Council (CDAC) website, another very easy and inexpensive to prepare food is this sweet corn chicken patty.

Ingredients

Chicken, minced 200g
Tau kwa 1 piece (the supermarket packs sell in twos so just double your recipe if you are following the recipe to the letter)
Sweet corn kernals 1 cup^
Onion 1 big (minced)*
Spring onions 2 stalks (finely chopped) (sometimes I omit this if I don’t have any)
Oil 2 tbsp

^1 cup is 250ml ..they sell sweet corn in a can or little carton form – I usually divide the corn into half (so in this case you will get 2 cups from one can of sweet corn:P)

*if you don’t have any onions, you can substitute with onion powder (about 1 tbsp)

Seasoning

Light soy sauce 2 tbsp
Dark soy sauce 1/2 tsp (I hardly buy standard dark soy sauce anymore ; instead I have streamlined all my dark soy sauce with one bottle called the Chicken Rice Dark Soya Sauce..I think it’s more flavourful..furthermore, dark soy sauce is usually added more so for colour)
Pepper a dash
Sesame oil 1/4 tsp
Corn flour 3 tbsp

Preparation Method

Mash the tau kwa and mix in the minced chicken, onions and spring onions evenly
Add seasoning and sweet corn kernals. Mix well.

3. Shape into small patties.

4. Heat oil in frying pan and pan-fry patties until both sides turn golden brown.

(use a non-stick pan or no-stick spray in the pan if you are afraid of your patties being too oily; low heat from the start; as most of this mixture is made up of tau kwa which is easily cooked, one need not be too squeamish while frying it ; it cooks fairly quickly!)

Cook’s Notes:

You can roll these into a meatball or shape into a meat patty and steam them instead of frying
My favourite part of this recipe is it’s got ‘tau kwa’ (firm tofu) , corn as well as chicken all rolled into one food!
You can prepare this beforehand, either in the form of meatballs or meat patties, during the weekend, and freeze it. Just take it out on a weekday after work and steam/fry it and have it with noodles or rice or even as a filling for a lettuce wrap (see picture below)

I place it into the steamer insert of my rice cooker (just fill the cooker with about 1 to 2 centimetres of water) and press start button (the same function as the one you use to cook rice)and close the lid. Your meatballs are ready to eat once the light switches to ‘warm’