A comforting Cantonese home-style dish of juicy minced chicken mixed with savoury-sweet preserved mustard greens, garlic and spring onion, then steamed into one tender patty in its own flavourful juices. It’s simple, satisfying and served with rice and steamed greens. Chicken, egg and edamame make it high in protein, and the greens and brown rice add plenty of fibre.
Chicken patty
To serve
1.
Soak the mustard greens in cold water for 30 minutes, changing the water once. Rinse well, squeeze dry and chop finely.
2.
If using dried rice, start cooking it now, following the pack instructions (around 25–30 minutes).
3.
Put the chicken, mustard greens, tapioca flour, soy sauce, Shaoxing wine, egg, garlic, most of the spring onion and the white pepper in a bowl. Stir firmly in one direction for 1–2 minutes until sticky. This gives the patty its springy texture.
4.
Press the mixture into the heatproof dish in an even layer, around 2cm thick.
5.
Bring 2–3cm water to the boil in the steamer or wok. Put the dish on the trivet, cover and steam until the chicken is cooked through with no pink meat (15–18 minutes). If you have a thermometer, it should read 75c in the centre.
6.
Add the broccoli and edamame to the steamer basket, or around the dish, for the last 5 minutes.
7.
Heat the rice pouches following the pack instructions, if using.
8.
Scatter the patty with the reserved spring onion, cut into 4 and serve with its juices, the rice and the vegetables.
9.
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12.
Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Reheat until piping hot all the way through. Freeze the cooked patty for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Lighter version: Use chicken breast mince instead of thigh. Lower carb: Skip the rice and add extra steamed greens.
Cost-saving tips
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