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.
7 comments:
OK, so when I saw this in my reader this early, early morning I have to admit I went "what!!..."
I know what you mean about having issues finding inspiration in my cookbooks. You'd think with four 6' bookcases I'd find something but...
I'm going to add this to my New Years eve party menu.
these would be perfect for new years! i served them with 4 sauces on the side - peanut, hoisin, plum, and orange ginger, but they are wonderful just on their own too.
Gosh Sara those really do look like they'd just about make themselves and be very tasty! New Years eve party you say Mary sound just right to me!!
Yum.. I make something similar but with sliced chicken only. Grinding and forming into quenelles must give it better texture.
I really enjoy Michael Smith... I think it's cause he's so big and goofy...
brilynn, me too. chef at home is his best series by far.
My husband loves anything fried so I think this will be right up his alley!
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