Chicken Water Chestnut Patties

Source – Adapted from Popular Bookstore 85th Anniversary Recipe Book

This was a recipe from the above book that I had modified and tested. They were delicious. Surprisingly easy, but takes time to slowly pan fry them all unless a large frying pan is used.

Makes about 12 patties.


For the patties –

500g minced chicken
120g water chestnuts
30g chinese mushrooms – cut into fine pieces
2 sprigs spring onions, sliced finely
1 T minced garlic
2 T corn flour
1 T garlic pepper seasonings

For the sauce –

2 T oyster sauce
4 T huatiao wine
1 T sesame oil
3 T water
1 T sugar
1 t corn flour
Sprinkle of sesame seeds


Mix all ingredients together and leave overnight to marinate.

Scoop out tablespoons of meat, mold into a ball shape and place in a hot pan (heated with some oil. Use a potato masher and press down gently so that ball spreads out into a patty. Fry over medium heat on both sides till golden brown. Don’t be too eager and use high heat, the patties will end up burnt on the outside and uncooked inside.

To make the sauce, combine sauce ingredients and heat over a low flame. Taste and add more sugar or wine if necessary. Thicken sauce with a little corn flour in water, if necessary. Dress with sesame seeds.

Serve patties with sauce.

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