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Pandan Chicken Burger with Hot and Spicy Chutney Submitted By: Lim
Date/Time : December-23-2005, 16:25:00

   

Ingredients:

10 pcs : onion rolls,
200g : Mayonnaise,
200g : mixed lettuce,
150g : ripe banana, sliced, drizz. led with lemon juice,
150g : cucumber, sliced.

Pandan Chicken Patties:

1.2kg : chicken thigh,
300g : chicken fat,
5 pcs : white sandwich loaf,
4 tbsp : All Purpose Seasoning,
3 tbsp : unsalted butter,
100g : onions, chopped.
4 spg : coriander leaves (Chinese parsley), chopped.
120ml : pandan juice (screwpine juice),
2 : eggs.

Hot & Spicy Chutney:

100g : Chopped Tomatoes, finely chopped.
100g : mango chutney, finely chopped.
10g : chilli padi (bird's eye chilli), finely chopped.
30g : pickled ginger, finely chopped.
2 spg : spring onions, finely sliced.
100g : Chilli Sauce.

Directions:

Pandan Chicken Patties:

1. Mince the chicken, chicken fat and white bread in a food mincer.

2. Remove to a bowl and season to taste with All Purpose Seasoning. Set aside.

3. Meanwhile, sauté the onions and Chinese parsley with butter until fragrant, pour in the pandan juice and simmer over medium heat for 5 minutes. Remove and keep aside to cool.

4. Mix the minced mixture, eggs and reduced pandan juice well with hands.

5. Shape into patties using BurgerMate.

6. Heat a little oil in a frying pan, add patties and fry over medium heat 3-4 minutes on each side until brown and cooked.

7. Remove and keep warm.

Hot and Spicy Chutney:

1. Combine all the ingredients in a saucepan and bring to a boil. Stir well, remove and keep warm.

Serve:

1. Cut the onion rolls into halves and spread with some mayonnaise.

2. Arrange the lettuce, sliced bananas and cucumbers on top.

3. Place the pandan chicken patties on top and spoon the hot and spicy chutney over it.

4. Cover with top bun and serve hot with chips or salad.

 
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