Chicken meatballs

Overview

In winter, I often make some meatballs, such as pork meatballs, fish meatballs, chicken meatballs, tofu meatballs, etc. After they are cooked, let them cool and put them in the refrigerator for quick freezing. You can eat them as you go, steam, bake or boil them, and then you can serve them. You can also put them in a hot pot or stew pot, which is very convenient.

Tags

• hot dishes
• appetizers
• home cooking
• chinese banquet
• chicken
• chicken essence
• cooking wine
• edible oil
• egg white
• fat
• ginger powder
• light soy sauce
• old soy sauce
• oyster sauce
• starch
• ketchup
• minced green onion
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, choose chicken breast for chicken

   

2. 2 Cut the chicken and fat into small pieces and grind into minced meat in a meat grinder

   

3. 3 Add salt, cooking wine, light soy sauce, dark soy sauce, oyster sauce, pepper, egg white, and chicken essence to the pureed chicken, stir well, then add water starch several times and stir until the meat paste becomes gelatinous

   

4. 4 Let the mixed meat paste rest for more than 30 minutes

   

5. 5 Put water in the pot, squeeze the minced meat into small balls, put them into the water, wait until the meatballs are all done, turn on low heat, slowly cook the meatballs, take them out and set aside

   

6. 6 Heat a wok, add oil, stir-fry minced onion and ginger until fragrant, add tomato paste and stir-fry together

   

7. 7 Add a bowl of water and bring to a boil

   

8. 8 Pour in the cooked meatballs, use high heat to reduce the juice and serve