CHICKEN BURGER AND GRAVY OVER RICE
Prep time: 30 minutes
Cooking time: 5 minutes per batch
Yields: 8 burgers/3 cups gravy
1 lb ground chicken
½ cup cornstarch
1 cup chopped cilantro, finely chopped
1 medium size yellow onion, peeled and finely chopped
5 cloves garlic, minced
¼ cup soy sauce
½ tbsp ground pepper
2 beaten eggs
½ cup cooking oil
Combine ingredients from chicken to eggs. Mold into 4 oz patties. Meanwhile pre heat oil for a minute. Slowly release patties into the hot oil. Cook in batches. Cook burgers for 4 to 5 minutes each turning once until golden brown. Place cooked burgers in a cooling rack. Meanwhile make the sauce.
2 cups chicken broth
¼ cup hoisin sauce
¼ cup soy sauce
½ tbsp ground pepper
Slurry – 2 to 4 tbsp cornstarch dissolved in ¼ cup water
Bring broth, hoisin and soy to a boil using a small pot. Season with ground pepper. Boil for 5 minutes then slowly whisk in slurry. Adjust heat to medium. Keep stirring for a minute until sauce is thick. Turn off heat. Cool down sauce. Serve with the burgers over rice
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