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Poultry - Chicken Balls   (congee) Post by :lcrown Category :Learning Kitchen Author :Unknown Date :March 2012 Read :651

Click below to download : Poultry - Chicken Balls (congee) (Format : PDF)

Poultry - Chicken Balls (congee)

2/3 lb boneless chicken*

Mixture of:
1/2 oz pork fat
1 tsp ginger wine
1/4 tsp MSG
1/4 tsp black pepper
1/4 tsp sugar
1/4 tsp sesame oil
1 egg white
1 Tbsp cornstarch

Sprinkle the meat with 1 tsp of salt and chop finely.

Add the mixture and mix for 3 or 4 minutes to combine thoroughly.

Form the meat into balls about the size of a ping pong ball.

Place 10 cups of cold water in a pan.

One at a time, add the formed balls to the pan and cook over medium heat.

When the balls rise to the surface and are tender, they're done.

Drain and serve over rice.

The balls can also be steamed, fried or stewed in sauce.

*Note you can also use the same amount of fresh ham, beef rump roast, firm white fish, squid or raw shelled shrimp to make pork balls, beef balls, fish balls, or shrimp balls.

Source: Chinese Snacks Wei-Chuan Cooking Book by Huang Su Huei Translated by Nina Simonds
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