Food Friday ~ Asian Style Chicken Burgers

Friday, July 27, 2012

Hi all!!  Kylie here today with a little Food Friday goodness!!

Sunny days are here my friends…well for most of you!! LOL!  Although, as I look out my window this winter morning the sun is shining happily (for a change)…but it’s cold, cold, cold!!  ugh…shiver!  But, let’s get back to sunny “SUMMER” days and all the good things that go with them…picnics, BBQ’s, street parties…outdoor FUN!!  Every summer I make these little gems up…my mini Asian Style Chicken Burgers!  A perfectly fresh and zingy alternative to all those grilled meaty (and kinda wickedly naughty in that oh-so greasy fashion, hey?!) burgers and hot dogs.

A number of years ago I was flipping through one of my (many, many) food mags and saw a recipe for something similar.  Months later, and as things generally go, when I went to make them I could not remember which magazine the recipe was in.  Typical!! ;o)  All I could remember was that they had a poached chicken, a mix of pickled vegetables and a zesty lime mayonnaise…so I made my own version up…and here it is:

~*~ Ingredients ~*~

• 24 mini bread rolls (dinner roll sized), halved.  Wholemeal or a grain style bread roll is best with this recipe but use whatever your preference is.  You could also use a standard size burger bun, if want a big serve…just halve the bread quantity to 12 or so.  And if you decide on a hot-dog-style bun then when you halve them don’t cut all the way through…you know the drill! ;o)
• 1 cup coriander (cilantro) leaves
• 1 cup mint leaves
• 2 green onions (spring onions/shallots), finely sliced
• 2 red thai chillies, finely sliced – you can add more or less chilli or a hotter variety depending on your taste

Poached chicken:

• 250ml (1 cup) fish sauce
• 6cm (2in) piece of peeled fresh ginger, roughly sliced
• 2 cloves of garlic, roughly sliced
• 100g (3oz) palm sugar – or you can use brown sugar as a substitute.
• 1 whole chicken (small to medium in size), boiling water

Pickled vegetables:

• 2 carrots, cut into julienne
• 8 snow peas (mangetout), cut into julienne
• 150ml (2/3 cup) white vinegar
• 100g (1/2 cup) white sugar
• 150ml (2/3 cup) water
• 1 teaspoon salt

Lime mayonnaise:

• 250g (1 cup) good quality mayonnaise
• Juice & zest of 1 lime
• 2 teaspoons fish sauce

~*~ Directions ~*~

• Poached chicken: Add ingredients to large saucepan.  Add enough boiling water to cover the chicken.  Over medium to high heat, bring the poaching liquid to the boil and then cook for 15 minutes.  Turn off heat and leave chicken to cool in liquid until it has reached room temperature.  Take chicken out and discard poaching liquid.  Remove and discard the skin.  Shred the meat off the bones (discard bones, of course LOL!) and place shredded meat into a large bowl.  Refrigerate until needed.
• Pickled vegetables: In a small saucepan add the vinegar, sugar, water and salt.  Simmer over a medium heat until sugar has dissolved.  Place the prepared carrot and snow peas into a heat-proof bowl and pour pickling liquid over the vegetables.  Set aside to cool to room temperature.
• Lime mayonnaise: Combine all ingredients in a bowl and refrigerate until needed.
• Assembly: Drain pickled vegetables well.  Add them to the shredded chicken, along with the fresh herbs (tear or roughly chop depending on how big the leaves are to start with), green onions and chilli.  Mix well.  Spread the bread rolls with some lime mayonnaise and then fill with the chicken salad mix.  Garnish with fresh coriander leaves and a little extra fresh red chilli (optional).

The best thing about this recipe is that you can make the three main components and store them in the fridge ahead of time.  So if you’ve got a big day planned you can prepare most it the day/night before and then just assemble on the day…too easy!

I also created two 4×6 recipe cards that you can download for free – one for the ingredients and one for the directions…yep it’s a long recipe, lol!  To jump-start my creativity I used a recipe card template from the Farm Fresh set ~ found HERE at the Shabby Shoppe!  And I loved using the GRACIE collection and a few extra pieces to scrap them…so many FUN papers!!

Just click on the image to download (or click HERE)!

Hope you enjoy making (and eating!) these yummy mini chicken burgers!  Thanks for checking in with the Blog today…we’ll see you all on Monday for the Layout of the Week!  Bye for now! :o)

…and, P.S. Just a quick reminder that the Easy-As-Pie Template Challenge 25 deadline is SUNDAY night (12 midnight US EDT), for all those still wishing to join in the FUN and have the chance to win a $25 gift card to the Shabby Shoppe!  Don’t forget to add your comment/link to the original blog post after you upload your gorgeous layout to the Gallery! :o)

KylieFood Stuff, Free (not desktops), Uncategorized 3 Comments