In the bowl where the ground chicken is, add the ½ of the soy sauce, add the dale sauce, and the hoisin sauce. Also don’t forget to sprinkles a little bit of salt and pepper to the chicken mixture. Mix well until all the ingredients are well combine. Form your chicken patties and put it aside.
In the iron skillet add the ½ of the oil, and let it heat. Once the skillet is ready start add the chicken patties. Let the patties cook for about 2-3 minutes. Just enough to get that light brown color. Do the same thing to the other side.
When finished browning all the chicken patties, take it out from the skillet put in a plate and put aside.
Using the same skillet add the rest of the oil, then add the onions, lemongrass and ginger. Cook for 3 minutes.
Add the garlic, leftover rice, knorr mushroom pasta & rice blend, the rest of the soy sauce, some leftovers of the hoisin sauce, water, salt, black pepper, and spinach. Mix well until all the ingredients are well combined. Bring to boil.
When it start boiling go right ahead and add your chicken patties back. Bring to boil for about 3 minutes.
Turn off your stove and let it conitinue cooking in the oven for about 20 minutes.
Serve warm and ejoy.
Remember to taste your rice and spinach before adding back the patties. Just to make sure it doesn’t need any more salt.