Ginseng Chicken Croquettes
[Healthy Ginseng Dish] Ginseng EAT Chicken!
These crispy croquettes offer a taste reminiscent of Korean samgyetang (ginseng chicken soup). Featuring ginseng and chicken as the main ingredients, this nutritious dish involves finely dicing other filling ingredients with ginseng, forming them into chicken meatballs, coating them in breadcrumbs, and deep-frying. As a fried dish, they’re perfect as a snack with drinks. The colorful mixture of ingredients inside makes them appealing to children as well.
Filling for Chicken Meatballs
- 1 ginseng root
- 3 jujubes (Korean dates)
- 2 leaves of cabbage
- 1/3 stalk of celery
- 1/4 carrot
- 2 cloves of garlic
- Pinch of salt
- Pinch of pepper
Coating for Chicken Meatballs
- 300g minced chicken tenderloin
- 1 Tbsp flour
Seasoning
- 1/3 tsp salt
- Pinch of pepper
Frying Ingredients
- 4 Tbsp flour
- 1 egg
- 2 cups panko breadcrumbs
- 500ml vegetable oil (for frying)
Sauce
- 1/2 Tbsp ketchup
- 3 Tbsp mayonnaise
Garnish
- Suitable amount of fried ginseng rootlets
- A little dried jujube
- 4 pumpkin seeds
- 300g minced chicken tenderloin
- 1 Tbsp flour
Seasoning
- 1/3 tsp salt
- Pinch of pepper
Frying Ingredients
- 4 Tbsp flour
- 1 egg
- 2 cups panko breadcrumbs
- 500ml vegetable oil (for frying)
Sauce
- 1/2 Tbsp ketchup
- 3 Tbsp mayonnaise
Garnish
- Suitable amount of fried ginseng rootlets
- A little dried jujube
- 4 pumpkin seeds
- 4 Tbsp flour
- 1 egg
- 2 cups panko breadcrumbs
- 500ml vegetable oil (for frying)
Sauce
- 1/2 Tbsp ketchup
- 3 Tbsp mayonnaise
Garnish
- Suitable amount of fried ginseng rootlets
- A little dried jujube
- 4 pumpkin seeds
- Suitable amount of fried ginseng rootlets
- A little dried jujube
- 4 pumpkin seeds
Cooking Instructions
Step 1
Prepare all your ingredients. Wash and dry the vegetables thoroughly.
Step 2
Prepare the filling ingredients for the croquettes. 1) Finely mince the ginseng, carrot, cabbage, celery, and garlic. 2) Remove the seeds from the jujubes and mince them.
Step 3
In a bowl, combine the minced chicken tenderloin with the seasoning ingredients (salt and pepper). Add 1 Tbsp of flour and knead vigorously until the mixture becomes sticky and cohesive, about 5 minutes.
Step 4
In a separate bowl, combine the finely minced filling ingredients (from step 1). Add the beaten egg and 1 Tbsp of flour. Mix well until you achieve a slightly thick, paste-like consistency that holds together.
Step 5
Take a portion of the seasoned chicken mixture (from step 2) and flatten it into a round shape. Create a small well in the center with your thumb. Fill this well generously with the prepared filling mixture (from step 3). Carefully enclose the filling with the chicken mixture, sealing it to form a complete meatball shape.
Step 6
Repeat the process with the remaining chicken mixture and filling to form all the croquettes. Ensure the filling is well-sealed inside to prevent it from leaking out during frying.
Step 7
Pour vegetable oil into a deep pot, enough for deep-frying. Heat the oil over medium heat until it reaches 180°C (350°F). To test the temperature, you can insert a wooden chopstick; if small bubbles form around it, the oil is ready.
Step 8
Lightly beat 1 egg in a shallow dish to create an egg wash for coating the croquettes.
Step 9
Dredge each formed croquette first in flour, shaking off any excess. Then, dip it into the beaten egg wash, ensuring it’s fully coated. Finally, place the croquette into a dish of panko breadcrumbs and press gently but firmly to coat the entire surface evenly. Ensure a good amount of breadcrumbs adhere for maximum crispiness.
Step 10
Carefully place the breaded croquettes into the hot oil (180°C / 350°F). Fry for approximately 7 minutes, or until they turn a beautiful golden brown on all sides. Avoid overcrowding the pot; fry in batches if necessary.
Step 11
Remove the fried croquettes from the oil and place them on a wire rack or paper towels to drain excess oil. This step helps maintain their crispiness.
Step 12
Prepare a garnish by lightly coating the ginseng rootlets in a little flour. Fry them in the 180°C oil for a short time until crispy. These add a lovely aroma and texture.
Step 13
Make the special dipping sauce by mixing 1/2 Tbsp ketchup with 3 Tbsp mayonnaise in a small bowl. Stir well until thoroughly combined. This creates a delightful pink sauce.
Step 14
Arrange the finished Ginseng EAT Chicken Croquettes on a serving plate. Garnish with the fried ginseng rootlets and dried jujube slices. Serve with the prepared pink sauce on the side. Enjoy your delicious, homemade croquettes!
