Handmade Chicken Meatballs

Name: Handmade Chicken Meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hot Dishes

Handmade chicken meatballs: fresh chicken breast is blended with egg white, lard, ginger powder, and starch into a glossy paste, then shaped with a spoon and poached gently in seasoned water. Springy, delicate, and juicy, they show how technique turns simple ingredients into something special.

30 minNewMedium Hot Dishes Quick-boil Light

Instructions

1
Clean the fresh chicken breast and cut it into small thin slices.
2
A large egg (actually a double yolk) uses only the egg white.
3
Add an appropriate amount of cooking wine, salt, ginger powder, egg white, and water to the chicken.
4
Place into the blender, then add 10g of lard and an appropriate amount of starch.
5
The chicken puree has been thoroughly mixed.
6
The chicken puree has a fresh color and a glossy shine.
7
Making meatballs: Take the minced meat with your left hand and a small spoon with your right hand (dip the spoon in water each time to prevent sticking). This water is boiled with added salt and a little cooking wine, then simmered on low heat. Gradually squeeze the meatballs into the pot to cook, and add a little chicken essence before tasting (to keep the original flavor, no soy sauce or chopped green onions are added for garnish). Round, plump, white, so cute! (Like glutinous rice dumplings).
8
To make good handmade chicken meatballs, the ratio of ingredients is very important, whether the meatballs are squeezed into round and uniform shapes is also crucial, and the boiling time and temperature affect how tender they are.