NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground chicken thigh

1 large Egg

0.25 cup Tapioca starch

3 clove Garlic

0.5 tsp Sea salt

0.25 tsp White pepper

1 tbsp Coconut sugar

2 tbsp Apple cider vinegar

1 tbsp Tamari

1 tsp Red chili flakes

0.5 cup Water

1 cup Sliced cucumber

PREPARATION

• 1

  In a food processor, pulse the ground chicken, two cloves of garlic, sea salt, and white pepper until the mixture becomes a smooth paste.

• 2

  Add the egg to the processor and blend again until fully incorporated into the chicken mixture.

• 3

  Transfer the paste to a mixing bowl and gradually stir in the tapioca starch by hand until a pliable dough forms.

• 4

  Shape the dough into small logs or discs and steam them in a parchment-lined basket for 15 minutes until firm and cooked through.

• 5

  While the cakes steam, prepare the sauce by simmering water, coconut sugar, vinegar, tamari, chili flakes, and the remaining minced garlic in a small saucepan until the sugar is dissolved.

• 6

  Heat a non-stick skillet over medium-high heat and sear the steamed chicken cakes for 2-3 minutes per side until the exterior is golden brown and crispy.

• 7

  Serve the warm chicken empek cakes with sliced fresh cucumbers and a generous drizzle of the spicy vinegar sauce.