9.7.2010

Time for a recipe post. 

Yesterday I made Asian sliders to serve with Chinese chicken salad.  The salad came courtesty of Chef Chu's and the sliders I made up the recipe after doing my normal research and deciding what the heck – I'll just wing it.

I thought they turned out pretty good.  

Asian Sliders

2 lbs. ground chicken
1/2 can water chestnuts, diced
6 scallions, finely diced
3/4 cup fresh bread crumbs
1 tbsp. sesame oil
1 tbsp. Hoisin sauce
1/2 cup Soy Vey Teriyaki sauce (or any thicker teriyaki sauce w/sesame seeds)

Mix everything except for the teriyaki sauce.  Make into 14 small patties. Grill on bbq or in grill pan.  Brush both sides with teriyaki sauce and keep covered in a warm oven until ready to serve.  Serve on slider buns.

Have you noticed the slider buns in the grocery stores yet?  They are kind of hard to find but they are usually with the hamburger or hotdog buns.  If you can't find them you can make your own by getting the frozen Bridgford Parker House rolls.  I spray a cupcake pan with pam and then let the dough thaw and rise in it. Then bake as directed.  They turn out perfectly.

I served them with just a small piece of iceberg lettuce. They didn't need anything else.