1 pound boneless chicken thighs
1 medium onion (½ a pound)
4 garlic cloves
1-inch knob of ginger
½ ounce woodear mushroom
1 ounce dried glass noodles
1 tablespoon Red Boat fish sauce
½ teaspoon black pepper
3 tablespoon oil with a high smoke point (grapeseed, coconut, or peanut)
- Rehydrate the glass noodles and woodear mushroom: In separate bowls, soak the glass noodles and woodear mushroom in hot water. Let both soak for 10 minutes, then drain. Rinse the wood ear thoroughly to dislodge any grit and discard the tough stem. Rough chop both the glass noodles and woodear and set aside in a colander to drain.
- Rough chop the onion, garlic, and ginger and put them in a food processor, along with the chopped woodear and glass noodles. Grind until all the ingredients are fine. Remove the woodear-glass noodle mixture and set aside.
- Chop chicken thighs into 2-inch pieces, then use the same food processor to coarsely grind the chicken thighs. 4 pulses should be sufficient to break down the chicken. Add the woodear-glass noodle mixture back to the food processor, along with a tablespoon of Red Boat fish sauce. Give the mixture 2-3 pulses, to incorporate all the ingredients.
- Add 2 eggs to the mixture and pulse for another 2-3 pulses to incorporate the egg into the mixture. Remove the meatloaf mixture and set aside.
- Heat up a 10-inch skillet over medium-high heat. Test the temperature of the pan by flicking a drop of water to the pan. If the water dances and evaporates quickly, the pan is ready. Add oil, then pour the meatloaf mixture into the hot skillet. The mixture should sizzle when it hits the pan.
- Use a spatula flatten out the meatloaf.
- Lower the flame to medium and cook for 10 minutes to develop the bottom crust.
- Once the sides of the meatloaf start to brown, it’s time to flip it. Give the skillet a shake – the meatloaf should loosen from the pan - then slide the meatloaf onto a large plate. Place another plate, face down, to cover the meatloaf. Flip the meatloaf, remove the cover plate, then slide the meatloaf, uncooked side-down, back to the skillet.
- Cook for another 6 minutes on medium heat until to develop the crust.
- Transfer meatloaf to a dish.
TIP: Double this recipe and freeze the extra batch for later use. Follow steps 1-4, then remove half of the mixture and store in the freezer until needed. When you want to make another meatloaf, simply defrost and add the eggs. Proceed with the rest of the recipe and you’ll have meatloaf in less than 30 minutes!