NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground chicken breast

0.25 cup Tapioca starch

1 large Egg

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Coconut sugar

1 tbsp Tamarind paste

0.5 cup Water

1 tsp Chili flakes

1 tbsp Apple cider vinegar

1 tsp Avocado oil

PREPARATION

• 1

  In a food processor, pulse the ground chicken breast with minced garlic, egg, sea salt, and black pepper until the mixture is smooth and tacky.

• 2

  Transfer the chicken mixture to a bowl and gradually fold in the tapioca starch until a firm, non-sticky dough forms.

• 3

  Shape the dough into small cylinders or discs using lightly floured hands to prevent sticking.

• 4

  Bring a large pot of water to a boil and poach the chicken cakes for 5-7 minutes until they float to the surface.

• 5

  While the cakes poach, combine water, coconut sugar, tamarind paste, chili flakes, and apple cider vinegar in a small saucepan and simmer for 10 minutes to thicken the sauce.

• 6

  Heat avocado oil in a skillet over medium heat and sear the poached cakes for 2 minutes per side until the exterior is crispy and golden.

• 7

  Serve the warm chicken empek immediately with a generous drizzle of the spicy vinegar sauce.