Here's my second appetizer for this months Weekend Cookbook Challenge!
I've been drawing a blank finding anything that grabs me in any of my cookbooks, so I perused my recipes saved on del.icio.us and lo and behold there it was!
From one of my favorite Food TV shows Chef at Home, I made Chinese Chicken Balls.
These were so tasty and surprisingly quick to make; less than 30 minutes. The chicken breast is pureed with some other stuff and then formed into quenelles and then cooked in oil. Did I already say tasty?
Chinese Chicken Balls
altered slightly from this recipe by Michael Smith
2 skinless boneless chicken breasts cut in chunks
1 tbsp soy sauce
1 tbsp grated ginger
1 tbsp cornstarch
2 egg whites
3 green onions, sliced
oil for frying
Heat 3 or 4 inches of oil in a pot over medium heat.
Puree chicken, soy sauce, ginger, cornstarch egg whites in a food processor until smooth. Add the green onion and whiz again until the onions are incorporated.
Using a pair of spoons form the mixture into quenelles (ovals). Carefully drop them into the oil . Cook until golden ,about 5 minutes depending on the size. Drain on paper towel and serve hot.
Would you like to join me in Weekend Cookbook Challenge this month? Then find an appetizer recipe (from a book, magazine, Internet etc), make it, blog it, and send me a link. My email is iliketocook AT shaw DOT ca, and the deadline is December 30.
I've been drawing a blank finding anything that grabs me in any of my cookbooks, so I perused my recipes saved on del.icio.us and lo and behold there it was!
From one of my favorite Food TV shows Chef at Home, I made Chinese Chicken Balls.
These were so tasty and surprisingly quick to make; less than 30 minutes. The chicken breast is pureed with some other stuff and then formed into quenelles and then cooked in oil. Did I already say tasty?
Chinese Chicken Balls
altered slightly from this recipe by Michael Smith
2 skinless boneless chicken breasts cut in chunks
1 tbsp soy sauce
1 tbsp grated ginger
1 tbsp cornstarch
2 egg whites
3 green onions, sliced
oil for frying
Heat 3 or 4 inches of oil in a pot over medium heat.
Puree chicken, soy sauce, ginger, cornstarch egg whites in a food processor until smooth. Add the green onion and whiz again until the onions are incorporated.
Using a pair of spoons form the mixture into quenelles (ovals). Carefully drop them into the oil . Cook until golden ,about 5 minutes depending on the size. Drain on paper towel and serve hot.
Would you like to join me in Weekend Cookbook Challenge this month? Then find an appetizer recipe (from a book, magazine, Internet etc), make it, blog it, and send me a link. My email is iliketocook AT shaw DOT ca, and the deadline is December 30.
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