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Chinese Steamed Chicken Meatballs Recipe

Written on Wednesday, December 7, 2016 | 5:01:00 PM

Serves : servings 

Ingredients : 
- 600g minced chicken
- 1 tsp Chinese five-spice
- 4 spring onions, finely chopped
- 50g water chestnuts, finely chopped
- 4 tbsp finely chopped fresh coriander leaves
- 1 red chilli, chopped
- 1 garlic clove, finely chopped
- 5g root ginger, grated
- 1 tbsp soy sauce
- 1 tsp finely grated orange zest (optional)
- 100g panko breadcrumbs
- 1 egg white
- sesame oil, for brushing
- sea salt and freshly ground black pepper

- 1–2 tbsp black bean paste or peanut butter
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp brown sugar
- 1 tsp Chinese five-spice
- 1 garlic clove, crushed
- 2 tsp rice wine vinegar
- 1 tsp sesame oil
- 1–2 tsp hot sauce

Preparation Method :
1) Put the chicken in a bowl and season it with salt and pepper. Sprinkle over the Chinese five-spice, then add all the remaining ingredients, except the sesame oil. Mix thoroughly.

2) Form the mixture into balls of 40–50g each – you should get about 16–20. Chill the balls for at least 15 minutes or until you are ready to cook them.

3) Arrange the balls in a steamer. They shouldn’t be touching each other so it’s best to cook them in a couple of batches. Brush them sparingly with sesame oil, then steam them for 15–20 minutes until they are completely cooked through.

4) To make the hoisin sauce, put all the ingredients into a bowl, starting with just a tablespoon of black bean paste or peanut butter, and whisk together or blitz in a food processor until fairly smooth. Taste and add more black bean paste if necessary, a teaspoon at a time.

5) Serve the meatballs with the sauce and some freshly cooked greens.

6) For an extra chilli whammy, put 50ml of soy sauce in a bowl and add a sliced red chilli.


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