Ground Chicken Pancakes
 
Calories
Fat
Protein
Cholesterol
Salt
P/S ratio*
Dietary fiber
|
190Kcal
9g
19g
55mg
1.1g
1.1
2.1g
|
|
*A ratio between saturated fatty acid(S) and polyhydric unsaturated fatty acid(P). The ratio is shown for each dish. The preferable ratio is 1 to 1.5.
|
| 材料 |
４人分 |
調味料 |
４人分 |
ground chicken (thigh, skinless)
broiled tofu
chive (minced)
egg whites
broccoli
cherry tomatoes
|
250g
1/3 pack
1
2
1 bunch
16
|
soy sauce
sake
flour
Salt
vegetable oil
|
1 1/3 tablespoons
2 teaspoons
2 tablespoons
-
2 teaspoons
|
| １ |
Cut the tofu into small pieces and place them on a strainer to drain. |
| ２ |
Combine the ground chicken, chive, tofu, egg white, soy sauce, sake and flour in a bowl, mix and knead well. |
| ３ |
Heat the oil in a frying pan and spread the entire mixture to form a circular shape. Cover and cook thoroughly. Cut into wedges. |
| ４ |
Separate the broccoli into smaller bunches and boil in salted water. |
| ５ |
Place the chicken pancake on a plate, and add the broccoli and tomatoes. |
・Drain the tofu thoroughly to prevent crumbling.
・The parts used for marketed ground chicken is mostly breast and thighs. Some stores remove skins, while some don't. Make sure to buy ground chicken with no skin. Meat grinders for home use are also available, so try one if you like. In that case, cook the meat soon after grinding because it spoils fast.
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