Yup another Asian-inspired dish for this Waffle Wednesday. For my Birthday on the 10th of May, my aunt & uncle took me out for dinner at my favourite Indonesian restaurant in Hilversum called Spandershoeve. One of the dishes was a chicken saté which packed a huge flavour from lemongrass and lime leaves. It was amazing and inspired me to make a similar waffle using ground chicken for this waffle. Do be careful with this one cause chicken needs to be cooked all through! Therefore, I made sure by ignoring the light of my waffle iron and cook it through in about 7 minutes. Test with your own waffle iron and everything will be okay. Happy Waffle Wednesday!
Asian Chicken Waffles
400g chicken thighs
3 stems of lemongrass
6 lime leaves
3 tbsp. cornstarch
Mince the chicken thighs in a food processor on high speed roughly. Add the lemongrass, lime zest and juice, lime leaves, egg, and salt and mince again until fine. It won’t look pretty but the smell makes up for it. Put the minced chicken in a bowl and add the flour and cornstarch with a tablespoon of oil. Mix together until combined. Heat up your waffle iron. Remember that the chicken has to be cooked through before serving. I ignore the indicator on my waffle iron and let this waffle for about 7 minutes. Of course, you can also heat up your oven to 50℃ and keep it warm to be certain it’s cooked through. When done serve them with a dip or salad to your liking.
I love to make my spicy glass noodle salad. Just combine glass noodles with lime juice, fish sauce, soy sauce and ginger syrup in a bowl and add for example coriander and chilli peppers to it. I sometimes add Thai basil and mint for extra taste. For Indonesian saté sauce, I always heat up 2 lime leaves with 2 tablespoons of peanut butter with some coconut milk. So easy but so tasteful. Enjoy!