A delectable naked wonton for when simplicity is more important than authenticity. A perfect addition to soups, noodles, egg-fried rice. If you’re feeling extra, eat them banh mi-style in a baguette with spicy mayo, pickled carrot, cucumber ribbons and fresh coriander. Or just have them plain in a lunchbox next to some sugar snap peas and sweet chilli sauce for dipping.
- 400g minced chicken
- 4 spring onions, roughly chopped
- 2 cloves garlic, chopped
- 1 inch ginger, peeled and chopped
- Small handful fresh coriander
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp sesame oil
- 1 tsp sugar
- 1 tsp white pepper
- 3 tbsp cornflour
- 1 egg
- Veg oil
- With a hand blender or small food processor, puree the spring onions, garlic, ginger and coriander with athe soy sauce, oyster sauce, sesame oil, sugar and white pepper
- In a mixing bowl, beat the egg and then add the aromatic puree you’ve just created, plus the chicken mince and cornflour
- Mix well. The texture is very odd, but trust the process
- Leave to stand for 15 mins to firm up a bit
- Heat a large frying pan with a swirl of veg oil and use a spoon to plop meatballs/mini-burgers into the pan
- Cook for a few mins on each side until golden and cooked through
Oh oh, you could also join the very trendy trend on tiktok and have this as a SMASH TACO (because I know about these things due to being Very Young and Hip of course). If you want to do this, it is delicious as well as being fashionable. Just follow all the steps up to #4 and then press the mixture in a thin-ish layer onto small soft tacos. And then press a coating of sesame seeds onto the top of the chicken (being careful not to contaminate your entire stock of sesame seeds with your chickeny hands). Cook them face-down in a large frying pan in a smidge of oil, and when brown flip them over and toast face-up briefly. Top with an artful drizzle of sriracha mayo, shredded lettuce, fresh coriander and fold in half to eat by the glow of your ring light.
Sophie cooks 