Nostalgic Spam & Chicken Breast Rice Pancakes
Nostalgic Spam & Chicken Breast Rice Pancakes
Spam and Chicken Breast Rice Pancakes
With lots of leftover rice, I decided to make rice pancakes! Remember when rice pancakes were really popular? Thinking back to those days…
Ingredients- 2 bowls of leftover cooked rice
- 1 can of Spam (approx. 200g)
- 1 pack of chicken breast (approx. 100g)
- 5 Tbsp glutinous rice flour
Seasoning- 1 Tbsp Kkanari soy sauce (or regular soy sauce)
- 0.5 Tbsp salt
- 0.5 Tbsp sesame seeds
- Canola oil (or cooking oil)
- 1 Tbsp Kkanari soy sauce (or regular soy sauce)
- 0.5 Tbsp salt
- 0.5 Tbsp sesame seeds
- Canola oil (or cooking oil)
Cooking Instructions
Step 1
First, prepare the ingredients for the filling. Finely mince the chicken breast into bite-sized pieces. If you have any leftover vegetables in the fridge (like onion, carrot, or green onion), chop them finely and add them for a richer flavor. Mince the Spam into similarly small pieces. These minced ingredients will blend well with the rice, enhancing the texture of the rice pancakes.
Step 2
In a large bowl, add the minced chicken breast and Spam. Crack in 2 eggs and add 5 tablespoons of glutinous rice flour. Mix everything thoroughly until well combined. The glutinous rice flour acts as a binder, helping the rice pancakes hold their shape during cooking. Season with 1 tablespoon of Kkanari soy sauce (or regular soy sauce if unavailable) and 0.5 tablespoon of salt. Mix well.
Step 3
Now, add 2 bowls of the leftover cooked rice to the bowl. Gently mix it with the other ingredients, being careful not to mash the rice grains. Ensure that each grain of rice is coated with the seasoning and filling ingredients. Finally, stir in 0.5 tablespoon of sesame seeds for a nutty aroma, and your rice pancake batter is ready.
Step 4
It’s time to shape the well-mixed batter into rice pancakes. You can form them into small, bite-sized patties, or use a double-egg frying pan for convenience to cook multiple pancakes at once. Spoon portions of the batter into the pan and shape them as desired.
Step 5
Heat the pan with a generous amount of canola oil over medium-high heat. Once hot, add the shaped rice pancake batter. After placing the batter, reduce the heat to medium-low. This cooking method ensures the outside becomes crispy while the inside remains tender and moist.
Step 6
When the edges of the rice pancakes start to turn golden brown, flip them over and cook the other side until equally golden and delicious. Cooking over low heat allows the pancakes to cook through fully without burning. Flip them occasionally to ensure even browning. Your flavorful Spam and chicken breast rice pancakes are ready to enjoy!
