On Tuesday, January 26th our school district held a Covid-19 vaccine clinic for all employees who wanted the first dose of the Moderna vaccine. Just in case you're wondering, I got mine. The very next day we returned to in person school. For one day. Then we had 4 snow days in a row.
We returned to school for our 2nd day in person on Wednesday, February 3rd. Again, for one day. We were then out another 2 days for snow days due to an ice storm. It is now Sunday, Feb. 14th and we still have ice. Another winter storm is coming and then another one after that. We may not have school this week at all. Not even for one day.
I'm starting to feel like Mother Nature agrees with me and wants us to be virtual. If we get the snow and ice that we're projected to get this week then it will be one of the biggest snow and ice storms I've ever seen since I moved to Kentucky about 18 years ago.
Naturally you are compelled to do a stock up grocery haul when an impending snow and ice storm are on the way. Gotta get the bread and milk! So I ran out this morning and got a massive haul. I am now ready for Snowmageddon 2021, or whatever the news is calling it.
After freezing my tail off running around to 4 stores and going in and out with the groceries, I wanted something quick and easy. These chicken patties fit the bill nicely. A simple mix of ground chicken, soy sauce, garlic, ginger, scallion, chili powder, and black pepper and you are well on your way. While those are shallow frying in a saute pan, mix together a quick soy dipping sauce. The sauce comes together in no time: soy sauce, garlic, scallion, chili powder, vinegar, and sugar and you are all set. In about 20 minutes total you can be dunking one of these delicious chicken patties into that soy dipping sauce and swooning in delight.
And, in case you are wondering, there are still no chicken wings and now there is no cheddar cheese.
Chicken Patties with Garlic, Ginger, Scallions & Soy Sauce Dipping Sauce
Adapted from Madhur Jaffrey
Recipe adapted from Stirring the Pot
Makes 6 patties & 1/2 cup dipping sauce
1 large garlic clove
1 pound ground chicken
1 tablespoon sesame oil
freshly ground black pepper
1/4 - 1/2 teaspoon chili powder
1-2 tablespoons oil
fresh cilantro sprigs or green onions, for garnish
Cut the scallion crosswise into very fine rounds along its entire length, including the green section. Peel and mince the garlic. Peel and mince garlic Peel and finely grate the ginger. Put the chicken in a bowl. Add the scallion, garlic, ginger, sesame oil, soy sauce, black pepper, and chili powder. Mix thoroughly.
Shape the mixture into 6 patties, each about 3" diameter. Put them in a single layer on a plate and cover with plastic wrap. Set the patties aside until you are ready to eat. Prepare the dipping sauce.
Lightly oil a large non-stick frying pan with the oil and set over a medium-high heat. When hot, add the patties and cook for 3-4 minutes or until golden brown underneath. Turn the patties over and cook the other side for the same time. To test, pierce the center with the point of a sharp knife - if meat is no longer pink inside, the patties are cooked. Serve hot, garnished with cilantro and/or green onions.
1 small garlic clove
4 tablespoons soy sauce
2 tablespoons distilled white vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1/4 teaspoon chili powder
Peel and mince the garlic. Cut the scallion into very thin rounds. Combine the garlic, 1 tablespoon sliced scallion, the soy sauce, vinegar, sesame oil, sugar, and chili powder in a small serving bowl and mix well.