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Chow mein rissoles recipe
Chow mein rissoles recipe
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Asian-inspired chicken rissoles with egg noodles and coleslaw in a sticky sauce - perfect for all ages.
Ingredients:
  • 250ml (1 cup) Salt Reduced Chicken Style Liquid Stock
  • 48.80 gm oyster sauce
  • 21.00 gm light soy sauce
  • 20.00 ml Chinese cooking wine
  • 5.00 gm cornflour
  • 5.00 gm caster sugar
  • 4.00 garlic cloves, finely chopped
  • 4.00 tsp finely grated fresh ginger
  • Thinly sliced green shallots, to serve
  • Fresh coriander sprigs, to serve (optional)
  • 150g dried egg noodles
  • 9.20 gm peanut oil
  • 200g packet classic coleslaw, coarsely chopped
  • 5.30 gm light soy sauce
  • 500g chicken mince
  • 1 egg, lightly whisked
  • White pepper, to season
Instructions:
  • Cook the noodles in boiling water for 2 minutes until tender. Drain and rinse under cold water, then cut them into smaller lengths using scissors. Heat oil in a large non-stick frying pan over medium-high heat. Add garlic and ginger, cook for 1 minute until aromatic. Add coleslaw mix, cook for 5 minutes until softened. Let it cool slightly, then stir in soy sauce and combine with the noodles in a bowl.
  • Combine the chicken and egg in a bowl, then season with salt and white pepper. Mix thoroughly. Shape the mixture into 12 rissoles using 1/3 cupfuls, using damp hands. Place the rissoles on a lined tray, cover, and chill in the fridge for 15 minutes.
  • In a spacious non-stick frying pan, heat oil over high heat. Cook the rissoles in batches for 3 minutes on each side until golden brown. Place on a large tray.
  • In a jug, mix together the stock, oyster sauce, soy sauce, rice wine, cornflour, and sugar.
  • Sauté the garlic and ginger in a frying pan until fragrant. Pour in the stock mixture and simmer until slightly thickened. Lower the heat, add the rissoles, and simmer until the sauce thickens and the rissoles are cooked through.
  • Garnish with shallot and coriander, if desired.

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