脆弹鸡肉丸
Serves 1
Directions
- 1Trim excess fat and membranes from the chicken breast.
- 2Prepare aromatic water by mixing scallions, ginger, and smashed garlic with warm water in a bowl.
- 3Squeeze the aromatics in the water to release flavor, then strain the water and set aside.
- 4Slice the chicken breast into thin pieces and freeze together with the strained scallion-ginger-garlic water for 2 hours.
- 5Place the frozen chicken in a food processor along with salt, white pepper powder, sugar, baking soda, msg, and tapioca starch. Process until combined.
- 6Add the egg white and process again.
- 7Gradually add the scallion-ginger-garlic water in three batches, processing in between until the mixture is thick and sticky.
- 8Shape the mixture into balls and drop into a pot of water that is heated to just below boiling (small bubbles forming).
- 9Cook the meatballs over low heat for 7-8 minutes.
- 10Remove the meatballs and submerge in ice water for 1 minute.
Ingredients
- 500 g chicken breast
- 20 g tapioca starch
- 6 g salt
- 5 g sugar
- 1 g white pepper powder
- 3 g baking soda
- 5 g msg
- scallion, cut into pieces
- ginger, sliced
- garlic, smashed
- 1/2 bowl warm water
- 1 whole egg white
Equipment
kitchen scissorsknifebowlstrainerfood processorpotspoonchopsticks
Tips
- Freezing the chicken helps to achieve a better texture.
- Use a spoon dipped in water to help shape the balls.
- The cooked meatballs can be frozen and used in noodles, soup, or hot pot.