Steamed Rice Pancakes with Minced Chicken Filling Recipe
Steamed Rice Pancakes with Minced Chicken Filling Recipe
In this delicious dish, feel free to replace the minced chicken with some silken tofu to turn this into a vegetarian meal.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tsp olive oil
- ½ carrot, finely diced
- ½ onion, finely diced
- 1 knob ginger, finely grated
- 100g minced chicken
- 1 tbsp tamari sauce
- ½ stalk lemongrass, outer leaves removed & inner core finely diced
- 1 egg
- ⅓ cup white rice flour
- Handful fresh coriander leaves
- Extra knob ginger, thinly sliced
Method
- Heat olive oil in small frypan and add carrot, onion and ginger. Sauté for 5 mins then add chicken mince, tamari and lemongrass. Cook for further 5 mins, then set aside.
- Add water to large frypan and place bamboo steamer on top. Place piece of greaseproof paper in base of bamboo steamer.
- Add egg and rice flour to bowl and beat together until combined. Gently spoon batter onto greaseproof paper, creating small pancake. You should be able to fit approx. 3 into one steamer. Make pancake as thin as possible.
- Place a tsp chicken mixture into centre of each pancake and cover steamer with lid. Steam for 3 mins, then remove from heat.
- Serve in bamboo steamer topped with fresh ginger and coriander.
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