Chicken Meatballs
Chinese style meatballs. Great in soup or for hotpot.
Ingredients
Chicken thighs
1 egg
Corn starch or flour
Seasoning:
Salt
White pepper
Oyster sauce
Soy sauce or Maggi sauce or fish sauce
Sesame oil
Five spice powder (optional)
Method
Pat dry chicken thighs and cut into 1 inch pieces
Blitz chicken in food processor until tacky “拉丝”. If you don’t have a food processor, cut and mince the chicken with a cleaver or chef’s knife. Then put in a bowl and stir vigorously in one direction with chopsticks until tacky.
Add egg, starch or flour and seasoning ingredients. Stir again until incorporated and the ground meat is tacky again.
Bring a pot of water to boil then turn off the heat. Follow the demo in this video to drop the formed meatballs into the hot, but not rolling boil water.
Gently parcook the meatballs in simmering water. Remove and dry. You can now freeze these or put in soup / hotpot.