Chicken, Shrimp, & Corn Meat Pies (鸡肉玉米虾仁饼)
These chicken, shrimp, and corn meat pies make a great lunchbox for the kids. I plan to give them to my elementary-school kid for lunch!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb boneless and skinless chicken breast or chicken tenderloin
- 0.5 lb headless shrimp (peeled and de-veined)
- 1/2 can of sweet corn or 1 corn on the cob
- 1/2 teaspoon kosher salt
- 1 tablespoon light soy sauce
- 1/8 teaspoon ground ginger
- 1/4 to 1/2 cup water
- 1 large egg
- 2 green onions
- 2 teaspoons corn starch or tapioca starch
- 1 teaspoon vegetable oil
Instructions
- 1
Cut the chicken into large chunks. Cut the shrimp into small pieces.
- 2
Grind the chicken in a food processor.3 First place the blade in the food processor, then the chicken chunks. Make sure to fill the food processor only halfway if using a small size food processor. (WARNING: Be sure to follow all safety instructions for your particular food processor.) Close the food processor and slice the meat about 5 times using 1 second pulses. The chicken should be coarsely ground at this point.
- 3
In a large mixing bowl, add the ground chicken, diced shrimp, 1/2 can of sweet corn, 1/2 teaspoon of kosher salt, 1 tablespoon of light soy sauce, and 1/8 teaspoon of ground ginger, mixing thoroughly.
- 4
Add 1/4 cup to 1/2 cup of water in several intervals. Keep mixing each time you add water until all the water is fully absorbed. Then add the green onions and the large egg, blending well. Finally add the 2 teaspoons of corn starch and do a final, thorough mix.
- 5
Heat a large nonstick pan or well seasoned skillet under medium heat. When pan is warm, scoop out a full spoonful of chicken mixture with a tablespoon and place it on the pan. Use a egg ring or a wooden spoon to help shape the meat pie into a round shape. Continue adding more meat pies onto the pan. Leave some space in between them to avoid overcrowding. Usually two batches are enough to use up all the mixture. If you have another nonstick pan or well seasoned skillet, you can cook the second batch at the same time.
- 6
Gently flip the meat pies over with a wooden spoon after 2 minutes. Cook the other side for another 2 minutes or until cooked through. The surface should be lightly browned or golden. Transfer the Chicken, Shrimp, and Corn Meat Pies to a plate. Best enjoyed when warm!