Rice with Peas; Chicken Patties with Mustard Dip; Stir fry cabbage; Ham; Tomato & Broccoli
I ground up chicken thigh meat and marinate it with soy sauce, sugar, mirin, pepper, egg and cornstarch. Carrot pieces and Bread crumb were added last to hold the meat together and refrigerated overnight till firm. The patties were pan fried and a little water was added to the pan to sizzle and steam for the last 5 minutes. This gives a better color to the patties.