Szechuan Chicken Meatloaf

  • Yield servings


ground chicken
1 cup finely chopped peanuts
1/3 cup finely diced green pepper
1/3 cup finely diced red onion
2 -- gloves of fresh garlic, minced
1 -- inch segment fresh ginger root peeled and minced
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 -- lime, divided, half for chicken mixture and half for glaze
1 teaspoon sesame oil
1 teaspoon five spice powder
1 -- egg
1 cup panko bread crumbs
1/2 cup coconut milk
-- Sesame seeds
-- Sweet chili glaze(recipe follows)
4 cups cooked jasmine rice
1 teaspoon sesame oil
-- Pickled cucumber and radish salad for garnish(recipe below)
1 cup roughly chopped cilantro for garnish


Sweet chili glaze:
1 cup ketchup
3/4 cup sweet chili sauce
1 tablespoon hoisin sauce and 1/2 juice of a lime
Combine these four ingredients in a small bowl and set aside
Set oven at 350 degrees. In a large mixing bowl add the ground chicken and 1/3 cup of the peanuts(reserve the rest) and the next 9 ingredients. Mix the egg and coconut milk in a small bowl, then add the panko bread crumbs and thoroughly combine with a spoon. Add the egg mixture to the ground chicken mixture. With your hands thoroughly combine all ingredients. The mixture will appear rather wet, this is okay. One at a time, shape the mixture into 4 mini egg shaped loaves and place on a baking sheet lined with parchment paper. Place loaves on the middle rack in a preheated 350 degree oven and cook for 2o minutes. Remove from oven and brush each loaf with the sweet chili glaze (about a tablespoon each) reserve the remainder for the table. Sprinkle each loaf with sesame seeds. Place back into oven for another 5 to 10 minutes. Remove and let rest. While the chicken loaves are cooking gently toss rice with 1/4 cup of the chopped cilantro, 2 tablespoons chopped peanuts and 1 teaspoon sesame oil. Set aside and keep warm. Then: Prepare the pickled cucumber and radish salad: thinly slice one small cucumber and three or four radishes. Place in a bowl with just enough rice wine vinegar to cover salad and1 tablespoon sugar. Mix and set aside for garnish. Spread rice onto a platter and arrange each loaf onto the rice. Garnish with drained cucumber and radish salad, chopped cilantro and remainder of peanuts. Serve and enjoy!



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