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ASIAN CHICKEN AND WATER CHESTNUT PATTIES
1 1/2 lb skinless boneless chicken breasts, cut in 1 1/2-inch pieces
1 (8-oz) can whole water chestnuts, rinsed and drained
1 cup scallions, chopped
1 teaspoon minced fresh jalapeņo chile, including seeds
2 tablespoons chopped fresh cilantro
1 1/4 teaspoons salt
2 teaspoons oil for frying
Pulse chicken in a food processor until coarsely chopped and transfer to a large bowl. Add water, chestnuts, scallions, and jalapeņo to processor and pulse until finely chopped, then add to chicken along with cilantro and salt. Stir together with your hands until just combined. Form mixture into 18 (2-inch-diameter) patties, then thread 3 patties (through their sides) onto each skewer.
Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat, then cook 3 skewers until golden and cooked through (about 3 minutes per side), transfer to a platter and keep warm, covered with foil and repeat. Serve on a bed of asian salad. Makes 6 servings. |
