CHICKEN KOFTAS, with an Asian Twist

Asian-inspired chicken koftas: delightful twist on the usual MidEast flavours...

Chicken Koftas, with an unusual Asian twist: low-fat, stuffed with fibre
'Yummy spicing fills the mouth with flavour.' 'Red vinegar dip is fantastic.'

These unusual - and delicious - Chicken Koftas are satisfyingly healthy.  Minced chicken/turkey team with high-fibre bell pepper, tinned bamboo shoots and green onions.  The spicing is Asian classic ginger and garlic with an enhancing layer of 5-spice powder or 67's Savoury Spice Blend.   

The photo shows cocktail-size Chicken Koftas but larger cigar-shaped ones will also work, as will wrapping the mix around skewers. (Soak wooden skewers in water before cooking.)     

The koftas are light in texture - none of that firmly-packed meat bullets here.  Before baking, they should be refrigerated a few hours or preferably overnight to help them keep their shape.

67 liked the koftas hot but tasters raved about the cold/room temperature offerings.  

Two sauces are offered (below). Ginger & Red Wine Vinegar is a thin but knock-out dipping sauce.  A piquant thick, creamy Green Onion Ginger Dressing works better for koftas stuffed into pittas or wraps with salad.

Cost: £5 min
Makes: 25'ish cocktail sized koftas

Ingreds:

  500gm/17.6oz minced turkey or chicken, thighs or breasts
  2 tbsp cornstarch

  2 egg whites (freeze yolks for custards or lemon curd) 

  2 tbsp dry sherry/shao shing rice wine/white wine/white grape juice
  1.5 tbsp toasted sesame seed oil
  1.5 tbsp soy sauce

  1 tbsp 67 Savoury Spices or 1.5 tsp 5-spice powder 
  1.5-2 tsp fresh garlic, minced
  1.5-2 tsp fresh peeled ginger, minced
  zest of a lemon

  3 tbsp green onions, green included, finely sliced
  2 tbsp fresh parsley
1/3 cup bell pepper, finely diced  
1/3 cup finely diced tinned bamboo shoots

Sesame seeds (opt)

See Dips below

Method:

1. Using two forks or light hands, break up mince in a good-sized bowl
2. Add cornstarch; combine
3. In a med bowl, beat egg whites till frothy, add liquid ingredients plus garlic, ginger & 5-spice or 67 Savoury Spices; blend well.  Add to mince; stir thoroughly.
4. Add scallions, bamboo shoots, bell pepper & parsley; distribute evenly throughout the meat
5. Line a tray or plate with cling film
6. Take 1.5 tablespoons of the meat mix.  With gloved or wet hands, form into a barrel shape about 2in/5cm long then roll just the bottoms with your palms to form a gentle point at both ends.  They'll look like elongated pointy eggs (see below)
7. Refrigerate several hours or overnight
8. When ready to serve, preheat oven to 180c/350f
9. Move koftas with a fishslice to a tray lined with greaseproof paper; sprinkle half with sesame seeds(opt)
10. Bake 15 mins or until the middle is no longer pink
11. Serve hot or cool with Asian Dipping Sauce and Spring Onion Ginger Sauce plus, if you like, a bowl of hoisin sauce 

Pointy, egg-shaped Asian Chicken Koftas,
ready for the fridge

Asian Dip (for dipping and drizzling) 

   2 tbsp minced garlic

   3-4 tbsp reduced salt soy sauce (Amoy/Pearl River Bridge)

   8 tbsp red wine vinegar or white vinegar

   1 tsp sugar (opt)

   1 tbsp toasted sesame oil 
   pepper 

Mix well and serve in a bowl

Ginger & Scallion Sauce (thicker for pittas & wraps)

  3 tsp grated ginger
  6 tbsp finely chopped white spring onions
  1 generous tsp grated garlic (opt)

  1 tbsp groundnut/peanut oil

  2 tsp toasted sesame oil
  150gm/5.2oz strained thick 0-fat Greek yoghurt
  1.5tsp reduced salt soy sauce 
  

Put ginger & spring onions plus garlic if using in heatproof bowl; heat oil until very hot and pour over - the ginger and spring onions will sizzle. Cool a little; add to yoghurt with toasted sesame oil & soy sauce.  Blend.  

Comments:
''Nice meaty snack; eaten cold, the flavours were strengthened.  Delicate spicing fills the mouth leaving a pleasant aftertaste. Vinegar sauce very good but would love creamy sauce, too.' Political agent
'Very tasty; light, a summer food.  Nice strong vinegar & ginger dipping sauce.' Campaign Manager

Tips:

• if older or toddler-sized family members prefer a very soft texture, the koftas can be steamed.  
• if using the Ginger & Scallion Sauce for pittas or wraps, line the bottom with a good layer of lettuce, tomatoes and cucumbers to stop the sauce soaking the bread

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.