Steamed Rice Pancakes with Minced Chicken Filling Recipe

Steamed Rice Pancakes with Minced Chicken Filling Recipe

Feel free to replace the minced chicken with some silken tofu to turn this into a vegetarian dish.

Serves: 2

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Steamed Rice Pancakes with Minced Chicken Filling Recipe

By: Danielle Minnebo

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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Danielle Minnebo

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.

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