Bitesize Teriyaki Chicken Pattie

A simple and savoury meal has always been my favourite. Nothing fancy but a decent dish turns out to be an ideal out-of -the-ordinary Oriental food which are our daily meals.

Teriyaki Chicken Meat Balls/ Chicken Pattie (credits to Min's Blog)

• 400g Chicken Mince

• 1 Medium Size Brown Onion, chopped

• 1 Stalk Spring Onion, chopped

• 1 Egg White

• 1-1.5tbsp Cooking Oil

• 3tbsp Teriyaki Sauce

• 1.5tbsp Water

Seasoning Ingredients

• 1 tbsp Light Soy Sauce

• 1 tbsp Corn Starch

• 1 tsp Sesame Oil

• 1/2 tsp Ground Ginger(Powder) (*I replaced with fresh ginger)

• 1/2 tsp Garlic Powder (* I replaced with fresh garlic)

• 1/4 tsp Salt

• Dash of Ground White Pepper

1. Place chicken mince, onion, spring onion, egg white and all the seasoning ingredients in a bowl. Stir to mix well. Cover with cling wrap and refrigerate for an hour.

2. Shape the meat into small balls.

3. Heat up a saucepan with cooking oil over medium heat. Place meat balls in the saucepan and pan fry for few minutes on each side or until golden brown. (* Press the meat balls flat to make a pattie)

4. Add the teriyaki sauce and water. Stir, so the sauce will cover all the meat balls. Cook until the sauce has slightly reduced. Dish up. Sprinkle with some rice seasoning before serve.