Chicken, Shrimp, & Corn Meat Pies (鸡肉玉米虾仁饼)
January 8, 2022  Print Recipe
I learned this recipe from a good friend who makes these Chicken, Shrimp, and Corn Meat Pies both for dinner and as a late night snack. I think this recipe is also good as a kid’s lunch or picnic box since it has plenty of protein and is easy to carry. The corn is quite important here as it adds a sweet flavor and unique texture. The shrimp adds more umami.
The water added to the chicken mixture makes the pies more tender and juicy. When you bite open a Chicken, Shrimp, and Corn Meat pie, you should feel the juice coming out.
I have been experimenting with more lunchbox friendly recipes for kids lately. Since my oldest is finally going to return to an in-person classroom this January, I want to make the transition as smooth as possible. You can check out similar kids lunchbox friendly recipes here: Daikon Beef Meat Pies, Shrimp Pancakes with Egg in Bell Pepper Slices, Shrimp Cakes.
Tool: Food Processor
Gluten Free, Low Carb
Preparation Time: 15 minutes
Total Time: 30 minutes
Servings: ~15 meat pies
- 1 lb boneless and skinless chicken breast or chicken tenderloin 1
- 0.5 lb headless shrimp (peeled and de-veined)
- 1/2 can of sweet corn or 1 corn on the cob 2
- 1/2 teaspoon kosher salt
- 1 tablespoon light soy sauce
- 1/8 teaspoon ground ginger
- 1/4 to 1/2 cup water
- 1 large egg
- 2 green onions
- 2 teaspoons corn starch or tapioca starch
- 1 teaspoon vegetable oil
- Cut the chicken into large chunks. Cut the shrimp into small pieces.
- Grind the chicken in a food processor.3 First place the blade in the food processor, then the chicken chunks. Make sure to fill the food processor only halfway if using a small size food processor. (WARNING: Be sure to follow all safety instructions for your particular food processor.) Close the food processor and slice the meat about 5 times using 1 second pulses. The chicken should be coarsely ground at this point.
- In a large mixing bowl, add the ground chicken, diced shrimp, 1/2 can of sweet corn, 1/2 teaspoon of kosher salt, 1 tablespoon of light soy sauce, and 1/8 teaspoon of ground ginger, mixing thoroughly.
- Add 1/4 cup to 1/2 cup of water in several intervals. Keep mixing each time you add water until all the water is fully absorbed. Then add the green onions and the large egg, blending well. Finally add the 2 teaspoons of corn starch and do a final, thorough mix.
- Heat a large nonstick pan or well seasoned skillet under medium heat. When pan is warm, scoop out a full spoonful of chicken mixture with a tablespoon and place it on the pan. Use an egg ring or a wooden spoon to help shape the meat pie into a round shape. Continue adding more meat pies onto the pan. Leave some space in between them to avoid overcrowding. Usually two batches are enough to use up all the mixture. If you have another nonstick pan or well seasoned skillet, you can cook the second batch at the same time.
- Gently flip the meat pies over with a wooden spoon after 2 minutes. Cook the other side for another 2 minutes or until cooked through. The surface should be lightly browned or golden. Transfer the Chicken, Shrimp, and Corn Meat Pies to a plate. Best enjoyed when warm!
- Normally I don’t care about the type of chicken meat you use, but for this recipe, use only boneless and skinless chicken breast or tenderloin. Chicken thighs have tendons and soft tissues that can affect texture and taste.
- The size of the can of sweet corn I used here is 15.25 oz (425g), including liquid. You can use more or less corn based on your preferences. If you use the liquid from the can, you might need to reduce the amount of water added to the chicken mixture in step 4. If using fresh corn from a cob, either use a grater to grate half of the cob or pulse slice corn in the food processor for 1 second. If you prefer, you can also add some peas along with the corn.
- A blender can also do the job. Or you can use a large cleaver and chop the chicken meat repeatedly until a paste-like consistency forms.
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