The chicken patties in this recipe are mixed with grated daikon radish, which lightens the texture and adds a vegetal note to it. The patties are not limited to this dish alone. Shape them into meatballs for a great snack, or form them into larger patties and you have the beginnings of a killer chicken burger. Miso and chicken are a natural pairing; the nutty saltiness of the fermented soybeans contrasts with the mild creaminess of the chicken. Use organic chicken, please. With all that we now know about the added hormones and antibiotics in commercially raised poultry, there’s no excuse not to use organic.
Ingredients
Miso Moulade
- 2 tablespoons red miso
- 1 tablespoon Asian sesame oil
- ⅓ cup fresh orange juice
- ½ teaspoon soy sauce
- ½ teaspoon sugar
- ¼ cup Perfect Rémoulade
Chicken Sausage Topping
- 1 pound ground chicken, preferably organic chicken breasts
- ½ cup finely grated daikon radish, excess water squeezed out
- 1 garlic clove, finely grated (use a Microplane)
- 4 teaspoons Asian sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons whole milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon maple syrup
- ½ teaspoon fish sauce
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sugar
- 3 scallions, finely chopped
- About ¼ cup olive oil for pan frying
- 4 cups cooked rice
- 1 orange, cut into segments
- 2 ounces fresh bean sprouts
- 1½ ounces crushed peanuts (approximately ¼ cup)
- 1 sheet nori, cut into thin matchsticks
How to Make It
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To make the Rémoulade
- Whisk together the miso, sesame oil, orange juice, soy sauce, and sugar in a small bowl, blending well to make a creamy sauce. Mix in the rémoulade and refrigerate. To make the Chicken Sausage
- Put the ground chicken in a large bowl, add all the remaining ingredients and, using your hands, mix well. Form into small quarter-sized patties and place on a baking sheet.
- Heat a large skillet over medium heat. Add about 1 tablespoon olive oil to the pan. Place only as many patties in the pan as will fit without crowding and fry for 3 minutes on each side, until browned and cooked through. Transfer to a plate lined with paper towels to drain oil. Repeat with the remaining olive oil and patties.
- To serve, scoop the rice into your rice bowls. Place 2 or 3 chicken patties over the rice in each bowl. Place a few orange segments next to the chicken. Spoon about a tablespoon of the miso rémoulade over the chicken. Scatter a few bean sprouts over the sauce and sprinkle with a small amount of crushed peanuts and a pinch of nori matchsticks. Serve immediately with spoons. It is best to mix everything together before enjoying.