Food stall chicken patty

📋 The Master Formula (Per 1kg of Dry Powder)

Ingredient	Weight / Measure	Purpose / Function
Vital Wheat Gluten Powder	1,000 grams (1 kg)	Provides the high-protein, meat-like structure.
Ground Chicken Meat & Skin Blend (10%)	100 grams	Delivers authentic chicken fat, aroma, and flavor.
Warm Chicken Broth / Water	~1.1 to 1.2 Liters	Hydrates the gluten and forms the scoopable dough.
Baking Soda	5 grams (~1 level tsp)	Dissolved in the broth for rapid browning & softening.
Chicken Bouillon Powder	2 tablespoons	Dissolved in the broth for deep savory seasoning.

The Liquid Solution: Take your warm chicken broth/water. Whisk in your chicken bouillon powder and your 5 grams of baking soda until completely dissolved. Let it sit for a minute.
The Chicken Emulsion: Put your 100g of chicken meat and skin into your food processor and blend until it forms a smooth paste.
The Dough Mix: In a large basin, add your 1kg of vital wheat gluten. Pour in the chicken paste and your baking-soda-infused liquid. Mix and knead with your hands for about 5 minutes until it forms a uniform, highly elastic, scoopable dough.
The Rest: Let the dough sit in the fridge for at least 1 hour to chill. This relaxes the gluten bonds so it scoops cleanly and cleanly holds its shape when pressed.
The Service Line: Scoop a cold ball directly from the container, plop it onto your hot grill, drizzle a splash of palm oil, and use a heavy burger press or metal spatula to press it flat. Watch it instantly puff up slightly and brown to a deep golden color!