Chicken vegetable patties 鸡肉饼
Eat Whole 2 Thrive @EatWhole2Thrive
This is my way to respect a high quality poultry- using up every bit of it. After butchering up a whole bird (chicken, duck or capon), I often roast its bones for making nutritious stock. Once the stock is done, most of the time people will toss the entire piece into the trash, but that's quite a waste. Each bird yield at least 3 cups of shred. Here is a way to revive your delicious bird after making the stock.
Chicken vegetable patties 鸡肉饼
This is my way to respect a high quality poultry- using up every bit of it. After butchering up a whole bird (chicken, duck or capon), I often roast its bones for making nutritious stock. Once the stock is done, most of the time people will toss the entire piece into the trash, but that's quite a waste. Each bird yield at least 3 cups of shred. Here is a way to revive your delicious bird after making the stock.
Cooking Instructions
- 1
Once the stock chills off. Hand shred residual meat from your bird. My experience is a 5lb chicken/duck typically yields 3 cups of meat. An 8lb capon could yield up to 5 cups.
- 2
Mince carrot, half onion, and scallion. Dice shredded meat into smaller sizes.
- 3
Crack in 2 eggs, and add all seasoning. Mix the well by hands and shape into 1 inch size mini patty and pan sear them in a flat pan until both sides are golden and the eggs in them are set.
- 4
Serve directly, on a bed of rice, in a sandwich or even into a burrito.
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Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!
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