Chicken Balls (Congee)

AngelaF posted 01-07-99

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

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line