Tuesday, August 10, 2010

Asian-Style Chicken and Water Chestnut Rissoles



From the kitchen of One Perfect Bite...Dinner tonight was based on a family meal we had in Thailand. While it hints of the Orient, it is a better example of fusion rather than Asian cooking. My family, young and old, enjoyed the rissoles which I served over a gingered noodle salad. Many will question why I used the food processor to chop the chicken when it can be purchased already ground. It has to do with the texture of the finished patties. Rissoles made from ground chicken offer little resistance to the tooth. Texture can be controlled when you chop your own meat. This recipe was designed to use ingredients that can be found in any large grocery chain. So, you'll find that the heat in the patties comes from jalapeno peppers rather than bird chilies, and that water chestnuts rather than Daikon radish provide the surprising crispness. This is a wonderfully inexpensive meal to feed a gang. If you have time, or are into spearing food, the patties can be formed into small meatballs and threaded onto skewers. I prefer not to do that and, instead, make small patties and simply place them on top of the salad. I have ,in my long life, seen too many sword fights that result from the over-active imaginations of the very young who have bamboo skewers at their disposal. The patties, which are pan-fried, have wonderful color. I cheat to get that. I fry them in a mixture of ghee and canola oil, which allows me to cook the patties at a higher temperature for better color. I have a friend who lightly dusts the patties with an instant-blending flour to get the same affect. You'll notice that no binder is used in this recipe. The patties will hold together without one, but they'll be easier to form if you keep your hands wet as you shape them. Turn these only once. If the bottom side is golden brown the patties can be safely flipped without falling apart. If you have a food processor, these are simple to make and can be in the pan in less than 15 minutes. To be honest, I wouldn't bother with this recipe if I had to do the chopping by hand. I've become spoiled. Here's the recipe for those of you who are tempted to give these a try. I know you'll like them. I'll feature the salad tomorrow.

Asian-Style Chicken and Water Chestnut Rissoles...from the kitchen of One Perfect Bite adapted from Gourmet Magazine

Ingredients:
2 pounds boneless skinless chicken thighs, cut in 1/2-inch pieces
1 (8-oz.) can water chestnuts, rinsed and drained in several changes of water
1 cup chopped scallions, white and tender green
1 to 2 teaspoons fresh minced jalapeno chile, including seeds
2 tablespoons chopped fresh cilantro
1-1/4 teaspoons salt
1 tablespoon vegetable oil
1 tablespoon ghee or butter

Directions:
1) Working in 2 batches, pulse chicken cubes in a food processor until coarsely chopped. Transfer chicken to a large bowl. Add water chestnuts, scallions and jalapeno to bowl of processor and pulse until finely chopped. Add to chicken along with cilantro and salt. Stir together, using your hands, until just combined.
2) Use a 1/4-cup measure or ice cream scoop to form 12 patties. Transfer patties to a baking sheet.
3) Heat oil and butter or ghee in a large skillet over medium heat until it is hot. Working in batches, add patties to skillet and cook until golden brown, about 3 minutes per side. Transfer to a platter and tent with foil to keep warm. Yield: 6 servings.

You might also enjoy these recipes:
Spanish Chicken Kebabs - Deb's Kitchen
Shish Taouk: Grilled Chicken Kebabs - Chicho's Kitchen
Chicken Kebab Burger - Pham Fatale
Turkish Ground Chicken Kebabs - The Garden Web
Low Fat Chicken Kebabs - One Life to Eat
Grilled Chicken Kebabs - The Parsley Thief

84 comments:

From the Kitchen said...

Mary: If I had to choose one cuisine for the rest of my life, it would be Thai. It satisfies every taste bud!! I've become close friends with the owners/chefs of our nearby Thai restaurant and have enjoyed so many wonderful dishes, many of them not on the menu. Thanks for sharing what I know is a delicious recipe.

Best,
Bonnie

The Urban Baker said...

This is right up my alley! These no only look delicious, but they are so healthy and I know my kids would devour these. To me, they resemble the filling of a won ton with out the won ton nor the deep frying. Can't wait to make these!

Mary at Deep South Dish said...

Sounds delicious Mary!

RamblingTart said...

You made me grin with your description of skewer sword fights. :-) Just like my brothers when they were little. This looks SO good, Mary! I love fusion flavors!

Teresa said...

Oh Mary!
My hub would LOVE me forever and ever and ever and kiss me for days if I made these for him!
Lovely recipe!
xo

GLENDA CHILDERS said...

I lived in Thailand for a very short while as a kid, and love their food. Thanks for sharing another winner.

Do you cook dinner every night?

fondly,
Glenda

Houdini said...

These must be wonderful paddies, almost as specially made for my taste buds. Love Asian food, Thai over all.

Ginny said...

Oh, how yummy looking!! Do you have a fushion pan? I bought one a few months ago, but haven't tried it yet. I'm going to steam salmon with an infusion of cinnamon water. Unfortunatly, there's not many other things I can think of to make with it!

chriesi said...

I have never had water chestnuts, but I bet this dish is yummy!

3 hungry tummies said...

The water chestnut is the perfect touch! Looks wonderful as usual.

penny aka jeroxie said...

I love this dish! Shall have to make some as well. Maybe I wont fry in ghee... summer is coming.

MaryMoh said...

My family would love these.....very good with chili sauce...mmmm. Have a fun day!

Ana Powell said...

I would really love these.
Delicious patties ♥

Nisha said...

Sounds really delicious

Food, Fun and Life in the Charente said...

I just love Thai food and this sounds just the sort of thing we both would like. Diane

Jess @ Bakericious said...

this is so mouth watering, yummy!

Sanyukta Gour(Bayes) said...

mary this is imply superb..very innovative dish...looks fantabulos..

Chele said...

Oh boy do they look good and sound so tasty too. Ordinarily I'm not a fan of water chestnuts but I would try them in this form!

A Year on the Grill said...

Now that's a beautiful thing. Wonderful description (but I love (and usually start) the light saber duels with skewers)

Baking is my Zen...sweet nibbles for the soul said...

Very interesting dish!

Carmen

Martha said...

As always, you come up with great recipes. BTW, I have healed nicely and am back in the kitchen!

My Carolina Kitchen said...

Mary, this sounds so refreshing and perfect for summer time. I bet the water chestnuts gave it a nice bit of crunch.

I totally agree on chopping your own chicken. It only takes a moment, but it's well worth the effort.
Sam

alwayswinner786 said...

Thai foods are just so good and this one is fabulous!
I would love to try it as soon as possible!

Sarah said...

Course chop the water chestnuts. Otherwise this is the best burger I have ever had. Thanks for the recipe

Joanne said...

I love Asian fusion food, especially Thai! And if they are family-approved - even better.

Sushma Mallya said...

looks delicious mary..

Cathy said...

This looks so tasty and easy to assemble. I'm looking forward to your salad recipe that goes along with these patties.

tatabonita said...

Oh Mary, these rissoles now make my tummy grumbling T_T

Allie and Pattie said...

This is intriguing Mary and I, too, would love the noodle salad recipe
xoxo Pattie

bellini valli said...

These rissoles sound wonderful Mary:D

Julie said...

Mary...Another beautiful and interesting dish! I love fusion dishes. I need to title a folder in my bookmarked recipes "One Perfect Bit Recipes".

Thanks for another wonderful one!

Jenn said...

I've never had these before and I love Thai food... They look and sound so delicious!!! Thank you so much for sharing, can't wait to try them!

Susi said...

The skewer "sword fight" made me laugh. I have to say I've never heard of Rissoles and they look and sound great. I bet my kids would really like them!

Monet said...

Isn't it amazing to be able to recreate meals you had on travels? It is such a special way to remember all those wonderful experiences. Thanks for sharing!

StephenC said...

I'm glad you used thigh meat, better moisture and texture than breast. Next time I make chicken burgers I'll incorporate some of your ideas. Thanks.

Chef Dennis said...

that chicken looks so very very good! I did not realize it was chopped at first! wow, I bet all those flavors incorporating into the chicken really made it delicious!
thanks for sharing a wonderful recipe!

foodcreate said...

Yummy! sound so delicious ..and healthy can't wait to try..

Angie's Recipes said...

Love Thai cuisine too. These chicken cutlets look wonderful.

Chef E said...

Oh I am sooo making this Mary! I have been wanting some croquets, and not fond of other fish, but chicken sounds perfect!

Jeannie said...

Mary, these looks so delicious! I can so eat the whole plateful! Yummy!

Katerina said...

I am sure they must taste great. I will try them, only I will decrease the amount of jalapenos. My stomach is really very sensitive.

James said...

This looks so delicious and authentic. I'm envious of your world travels!

Suman Singh said...

chicken patties looks amazing..liked the use of chesnut rissoles in it..must be super yummie!

Adelina said...

Fusion dishes can surprise and amaze indeed!

scrambledhenfruit said...

I've neither had nor heard of rissoles, but they sound delicious. Sword fight would definitely have been a part of a skewered meal when my three boys were small. (And probably even now that they've grown!) Thanks for the recipe and the smile.

Cheryl said...

Wow, I learn so many new things here! I have never heard of a Rissole but I think I am going to make them for my hubbies graduation party! Thanks for sharing!

Emmalene said...

How wonderful, and what a great idea to use waterchestnuts in the rissoles/patties! Thanks Mary

~RED~ said...

Oh, these look breathtaking. Crunch, heat... UGH! Now i am starving!! Saving!

Eliana said...

Love all the flavors in here mary - especially the cilantro, my favorite herb.

PeggyR said...

Another winner of a recipe!

Michael Toa said...

I like fusion cooking and I just know I'll enjoy these rissoles. I like the tip for mixing ghee with canola oil for better colour. Thanks Mary.

Carla and Michael said...

Mary,
There are such simple ingredients in these. They are beautifully tempting patties though. I'll have mine wrapped up in some bibb lettuce please ;D
Thanks.

Country Dreaming said...

These sound really yummy!
May need to try these.

Melinda

Sage said...

Thai is always a winner at our house and your recipe is really giving me ideas to cook Tahi this week.
Rita

Annie said...

Mary this is a very delicious dish and the water chestnuts are perfect.

Have a nice day

Faith said...

Food is such a wonderful way to remember a vacation, isn't it? This recipe looks delicious with all the flavors and the water chesnuts for a little crunch!

A SPICY PERSPECTIVE said...

Mary~ They looks fantastic! What great flavors--LOVE Thai food!

Chef Fresco said...

We just had Thai the other night! I love it and these rissoles look delicious!

Simply Life said...

oh those look like they came out perfectly!

Simply Life said...

oh those look like they came out perfectly!

My Little Space said...

Mary, your risoles recipe sounds fantastic! And yes, water chestnut is sweeter & yummier than daikon radish. You can also use this recipe to make fried stuffed tofu or eggplant. I'm sure it taste as good. Hope you're having a wonderful day.
Cheers, kristy
p/s oh your kids & grandchildren are coming over today! So, enjoy your day.

Juliana said...

Yummie, I love this combination...looks delicious, SO SO tasty :-)

Nancy said...

I can not wait to try this recipe!

Julie M. said...

Mary, You always create the most beautiful and tasty dishes! This looks amazing. I wish I had traveled to half the places you've been, what an amazing journey you've been on!

petite nyonya said...

These are amazing looking chicken patties! Look really delicious! The addition of water chestnut is a great idea too.

Linda Starr said...

We ate at a great Thai restaurant in Sequim Washington and one in Auburn, California and now one near here in Beverly Hills florida, I love Thai food, this looks like a great recipe to try. thanks.

Debinhawaii said...

I love anything Thai and I like how you have opened it up to people who can't get all the ingredients but using more common supermarket items. These look delicious!

Natasha said...

This looks absolutely divine! I am a huge fan of Thai food so I will be bookmarking this right now!

Best wishes,
Natasha.

Salsa Verde said...

Hi Mary,
Amazing recipe. My mouth is already watering!!
Love,
Lia.

Gabby said...

My hub would LOVE me forever and ever and ever and kiss me for days if I made these for him!

Valérie said...

This sounds fabulous (and who cares if it's more fusion than Asian, as long as it's a success?). Thanks for the tips on texture and frying!

Debbi Does Dinner Healthy said...

Such simple ingredients but it looks delicious!! Can't wait to see the salad!! Thanks!

Bridgett said...

The flavors here are divine. These look so healthy and the color just draws you in. Love it!

A Hopeful Heart said...

These sound fabulous. I am definitely going to be trying them...and the gingered noodle salad. (However, in order to do this, I have to get the kitchen away from my daughter, who loves to cook and plans to go to culinary school. She has recently taken over all the kitchen duties in our home, as cooking is her passion.) I guess I'll have to beg her to allow me to use "her" kitchen.

Thank you for these great recipes.

Blessings,
Patti

PS Your grandsons are handsome young men!!

Pacheco Patty said...

These look perfectly made and I love the ingredients, what a great idea for dinner, thanks!

Foodessa said...

Mary...the ingredient combination minus the heat sounds wonderful to me. Maybe, I'll try to bake these and see what happens ;o)

Ciao for now and flavourful wishes,
Claudia

PranisKitchen said...

just like the cutlet we used to make.. really delicious one and perfect appet.. good one Mary

Mary said...

Jenny, water chestnuts and scallions are an integral part of the recipe. I can't imagine why you bothered if you weren't going to use them. I do not post comments that are spam or advertisements. I viewed yours as an advertisement.

Mariah said...

This is a really tasty recipe for a burger-like entree. I was surprised by the meaty consistency and I think the recipe could also be turned into a tasty vegetarian meatloaf.

Jane said...

Very good! Used 1/2t ground ginger in place of the ginger root.

Islington static guarding said...

I was shocked at how good these were!!! I really only made them because I am doing the low...

railroad track maintenance said...

Wow. With a few changes, this recipe is one of my favorites. Instead of scallions, I used sugar snap peas. Added a great crunch and structure to the patties. (Besides, the gingered noodle salad also calls for scallions, which I did use there.) No need for the skewers. As I formed the patties, I placed them on waxed paper and coated them in panko. I ran my scissors between the patties to make wax paper squares. That made it super easy to handle the patties to the pan. I found the non-stick skillet didn't brown these properly. Instead, I sprayed an iron skillet with cooking oil and then added a tiny bit of hot water to the pan as it got too dry. No sticking and they weren't too oily.

vinyl siding installation richmond said...

I made this tonight for guests. I pretty much followed the recipe and would add more jalapeno next time. Served with the noodles, a very nice combo. I think the patties will also make a good wrap or work well on a salad for lunch tomorrow.

Loopbaanadvies said...

We LOVED this recipe. It was quick, easy but, most importantly, delicious. We did not have cilantro on hand, so did not use. We eliminated the skewers as we did not feel the need. Followed the directions otherwise cooking patties individually in a large skillet. Served them with the Noodle Salad w/ Mango and Gingered Cucumber and some sugar snap peas. Yum.

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