|
CHICKEN MEATBALLS DIM SUM STYLE
Ground chicken 2 packages Renkon grated (lotus roots) 1 Onion puree 1/2 (using blender) Onion 1/2Sake or white wine 3 tbsp Soy Sauce 3 tbsp Salt 1 tsp Ginger grated 1 tbsp Green onions chopped 1 bundle Sesame oil 1tsp Potato starch 2 tbsp Sweet rice 1 1/2 cup Bok choy (optional) *No peanuts, tree nuts, milk, eggs, wheat |
|
*Need to have a steamer, or heat resistant plate and frying pan with a lid that the plate can fit in.
1. Wash and soak the sweet rice over 2 hours. Drain well and set aside.
2. Mix all other ingredients, adding potato starch last. Mix well with hand.
3. Spread the bok choy on the steamer or heat-resistant plate. If don't have bok choy, just spray oil to the pan.
4. To prepare the frying pan to steam, pour water to the pan. Make sure the heat-resistant plate still fits in with a lid. It can float and that is OK.
5. Make ping-pong ball size meat balls. Roll them in the sweet rice. Place them into the heat-resistant plate.
6. Steam for about 20 minutes. Careful not to burn the frying pan. Add water to the pan if needed.
Serve with additional soy sauce and karashi, the Japanese mustard.
Chicken Melting Patty
1. Wash and soak the sweet rice over 2 hours. Drain well and set aside.
2. Mix all other ingredients, adding potato starch last. Mix well with hand.
3. Spread the bok choy on the steamer or heat-resistant plate. If don't have bok choy, just spray oil to the pan.
4. To prepare the frying pan to steam, pour water to the pan. Make sure the heat-resistant plate still fits in with a lid. It can float and that is OK.
5. Make ping-pong ball size meat balls. Roll them in the sweet rice. Place them into the heat-resistant plate.
6. Steam for about 20 minutes. Careful not to burn the frying pan. Add water to the pan if needed.
Serve with additional soy sauce and karashi, the Japanese mustard.
Chicken Melting Patty
|
|
|
