RecipeCantonese
Chicken Patties with Vegetable Leaf Shreds
Tough outer leaves are often thrown out, but mince them fine and fold into chicken mince, and you have "vegetable-leaf chicken patties" — demonstrated by Michelin two-star chef Cheng Kam-fu, who turns unwanted leaves into golden, crisp-edged patties, tender and fragrant enough to win children over.
Method
05
Bone the chicken thighs and cut the meat into pieces.
Mince the chicken into a fine paste.
Add salt and potato starch and work the mixture until it turns sticky.
Chop the choy sum leaves finely, squeeze out the water, and fold into the chicken paste.
Pan-fry until cooked through. Serve.
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