INGREDIENTS :
2 dried shiitake mushrooms, 160g ground chicken, 50g white cabbage kimchi, 50g lettuce, 30g soft tofu, 1 green chili pepper, 1 red chili pepper, 2 stems of Peking scallion, some celery, 1 clove of garlic, 8g ginger, 1 egg, 2T oil.
SEASONINGS:
(1) 1t ground sesame seeds, 1/4t chicken bouillon powder, 1/2t chonju (i.e. rice wine), some ground black pepper, 1/2t sesame oil.
(2) 1 cup of cake flour.
PREPARATION :
1. Drain white cabbage kimchi.
2. Rinse dried shiitake mushrooms; Soak in water till soft.
3. Peel, rinse and mince ginger.
4. Peel, rinse and mince garlic.
5. Cut off the roots of Peking scallion; Rinse and drain; Chop finely.
6. Rinse ground chicken and drain; Add the chicken to a big mixing bowl; Add seasoning (1), the Peking scallion, the garlic and the ginger; Stir clockwise till well mixed; Leave it for at least 30 minutes.
7. Squeeze out any excess water of the white cabbage kimchi; Chop finely.
8. Drain soft tofu.
9. Rinse a green chili pepper and drain; Cut off the stem; Discard the seeds; Chop finely.
10. Lift the dried shiitake mushrooms from the step 2 up; Drain; Trim off the stems; Chop finely.
11. Add the white cabbage kimchi, the tofu, the dried shiitake mushrooms and the green chili pepper to the chicken mixture from the step 6; Mix throughly with your hands; Snap the mixture back to the working counter for at least dozen times; Leave it for 30 minutes.
12. Rinse lettuce and drain; Tear into pieces.
13. Rinse celery and drain; Discard the stems.
14. Rinse a red chili pepper and drain; Cut off the stem; Discard the seeds; Slice.
15. Beat an egg to a bowl; Whisk till well blended.
16. Pour seasoning (2) to a flat plate.
17. Shape the chicken mixture from the step 11 into patties with 4cm diameter and 1cm thickness; Dust each in the cake flour; Dip each in the egg solution.
18. Add 1T oil to a non-stick pan; Swirl the pan around to evenly coat the pan; Heat over a high heat; Turn to a low heat; Add the chicken patties; Pan-fry over a low heat till well done; Turn off the heat; Arrange on serving plates; Put the lettuce next; Garnish with the celery and the red chili pepper; Serve immediately.
