Chinese Chicken Balls
G'day guys, Johnny5 here (were you expecting that!?) with another spontaneous "hey lets take pictures in the kitchen" series! This recipe is courtesy of Canadian chef Michael Smith and is fairly simple although kind of messy.What Are They?
Puree'd chicken with green onion, soy sauce and sesame oil shaped into quenells, deep fried and served with dipping sauce.Gallery
Tasting!
Funny how despite its lack of coating it was still crispy and flaky which I LOVE. They were pretty decent with a bit of sea salt and sweet chilli sauce. Although the taste of ginger was a bit odd.A quick side story about that. Often cooking is necessity or spur of the moment and most of the time I dont have all the ingrediants, for example this dish. I had no ginger so I used pickled sushi ginger, it worked just fine although I should of used less...
How I Would Improve It
Due to the lack of flavour in the chicken by itself some honey would be wickeeedd in these I think. Possibly a type of spice to go ontop instead of salt too. I'd also make thing thinner and not into quenells.The Original Recipe HERE
P.s I apologise if this post lacks random silly pictures of me in the grip of death but if I'm really busy...cooking sometimes I dont have time :P
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