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Chicken With Rice and Red Miso Remoulade

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Pan fried chicken sausage patties on rice with red miso remoulade and orange

Ingredients

Scale

Red Miso Remoulade

  • 1/4 cup perfect remoulade – get the recipe HERE
  • 1 TBL japanese sesame oil
  • 2 TBL red miso
  • 4 TBL fresh orange juice
  • 1/2 tsp soy sauce
  • 1/2 tsp sugar

 

Chicken Sausage Patties

  • 1 lb fresh organic chicken breast strips – coarsely ground
  • 1/2 cup daikon radish – finely grated and squeezed to remove excess water
  • 2 tsp soy sauce
  • 1 garlic clove – micro-planed
  • 1 tsp Japanese sesame oil
  • 2 tsp whole milk
  • 1 tsp worcestershire sauce
  • 1 tsp maple syrup
  • 3/4 tsp salt
  • 1/2 tsp fish sauce
  • 1/2 tsp freshly ground black pepper
  • 3 green onions – finely chopped
  • 4 TBL olive oil – for frying the patties

 

Finishing the Dish

  • 16–20 pan-fried chicken sausage patties
  • 1/2 cup red miso remoulade
  • 1 orange – peeled and cut into segments – garnish
  • Fresh bean sprouts – garnish
  • 2 oz cracked salted cocktail peanuts – garnish
  • 1 sheet of nori cut into matchsticks – garnish
  • 4 cups steamed jasmin rice

Instructions

Red Miso Remoulade

  1. Mix all the ingredients together in a bowl and refrigerate until ready to serve

Chicken Sausage Patties

  1. Pat the chicken breast strips dry with paper towels and freeze for about 30 minutes to firm them up before grinding, then coarsely grind the chicken into a mixing bowl
  2. Add all the remaining ingredients, mix well by hand and form quarter sized patties and place them on a wax paper covered baking sheet
  3. Heat a skillet over medium heat and add a tablespoon of olive oil
  4. Fry a batch of patties without crowding the pan for about 2 minutes on one side and then flip them and fry for another minute until both sides are golden brown
  5. Remove the cooked patties and drain on a paper towel covered rack. Repeat the process until all the patties are fried

Chicken Sausage with Rice and Red Miso Remoulade

  1. Place a cup of steamed rice into a soup bowl
  2. Arrange about 3 orange segments and add 4-5 chicken patties on the rice
  3. Pour a generous serving spoonful of remoulade over the chicken and garnish with the bean sprouts, cracked peanuts and nori matchsticks
  4. Admire your artwork and then mix it up before eating!

 

Notes

Courtesy of Chef Edward Lee of Louisville, Kentucky from his best-selling cookbook Smoke & Pickles – Recipes From a New Southern Kitchen, 2013.

Find it online: https://www.cooksavorcelebrate.com/chicken-with-rice-and-red-miso-remoulade/