Chinese Chicken Salad Cakes

Chef Josh Green prepares Chinese Chicken Salad Cakes

Today, we’re going to do a little Chinese chicken salad cakes like crab cakes. So what I did was I made some Chinese chicken salad. Chinese chicken salad is with corn, carrots, celery, cilantro and then some Napa Cabbage. And then what I’m going to do is put flower, take all that flower off, and then we are going add it, and then bread crumbs. And these bread crumbs are just bread crumbs and then fried coconut mixed in with the bread crumbs. We’ll get that nice flavor from both of them. And then the same thing, so flower, egg and bread crumbs. Okay. I’m going to wash my hands. And then while you’re breading it, you just want to put olive oil on your pan. Put the pan on high heat. And as soon as this starts smoking, then you want to add your little cakes. And when you are in a kitchen, if you’re clean as you go, you’ll never have problems. On the other pan, this is on low heat, I’m going to add a little olive oil. This is going to be for your little mixture, your little vegetable salad on the side. Your vegetable salad is going to be some carrots and some leeks. The leeks, I just cut them in nice little circles, and then some julienne carrots. You just take a mandolin and just take the carrot and just—so you can make strings. As you see, this is smoking so we’re just going to add these in there. What are you looking for on these are nice golden brown. If you’re at home right now and you can smell this—forget about it. And then you take your “mini me”. Can you smell that? that’s your coconut. As you see, golden brown, that’s how you want them, exactly like that. Now, I’m going to turn it on low and then we’re going to make our little salad. So, turn this again on high and let this heat up a little bit. The reason I like this pan to heat before the salad is because of the leeks. You want the leeks to get a nice crunch to them and I don’t want them to be like so soft that you just throw them in the oil and they sit there. So you want that nice crunch. Take these off the heat. So again, get that real nice and hot. And then for the sauces, what I have right here is a wasabi cream, all of this is wasabi powder, like a teaspoon of it with mayo and a little black pepper and salt. That’s it. And then on this one, this is soy sauce—you know the pineapple juice that you get from a can, from the Dole pineapple and mandarin orange? Well, I mixed in the orange and pineapple juice, mixed it together, threw it in with soy sauce, shook it up and voila. So there you go. That’s what you want. And you want to do this really quick, you want all the crunch to fill the air. You just want to saut? it a little bit, try to keep everything in the pan. Okay, then some salt and pepper, and a little bit of garlic just at the end. And then we’re going to throw a little parsley. And then, I’m going do the dressing. Now, we’re going to start plating these. The leeks in the carrots, they’re not cooked all the way, they’re just cooked a little bit. Now, this is a good dish if you’re doing it for like a little party, and we’re having a bit of a party in the house with some appetizers. Then, take your little guys. Then you take your wasabi cream, and just have a little bit right there. Looks cute. And then, what we do is we take a little fried coconut, and right on top. And then to finish it off, just a little bit of this, just a splash. Okay. And there you go. Some chicken salad cakes with carrots, leeks with citrus soy, and wasabi cream with toasted coconut on top. Enjoy.