Chicken-Taro Meatballs 香芋雞肉丸

Chicken-Taro Meatballs (makes about 25)

1 lb/450 g  ground organic chicken
1 3/4 C      taro, cut into 1/4-inch (0.6 cm) dices
3-4           dried shiitake mushroom, soaked and chopped
1/4 C        chopped scallions
1 1/2 T      grated ginger
1 T            soy sauce
1 T            rice wine
1/2 t         sea salt
1/8 t         white pepper
1/2 t         sesame oil
1/2           egg, beaten

T = tbsp, t = tsp, C = cup

1. Combine all the ingredients in a large bowl and use a fork to mix until everything is well mixed.2. Take about 1 1/2 tbsp of the mixture. Toss it back and forth between your hands to tenderize the meat, then shape it into a ball.

3. Transfer the balls onto a plate. Cover with a piece of plastic wrap and refrigerate until use. You can enjoy them in my Chicken-Taro Meatballs and TofuHot Pot, or you can make these for a traditional hot pot and let everyone cook their own at the table. *It can be made a day before and kept in the fridge, or in the freezer for one month.

                                                                                               - Yvonne

香芋雞肉丸 (約 25 個)

雞絞肉      450 克/1 磅
芋頭           約1 3/4 杯…切小塊狀 (0.6 cm)
香菇           3-4 朵…切細丁
蔥                1/4 杯…切碎
薑泥           1 1/2 大匙
醬油           1 大匙
米酒           1 大匙
海鹽           1/2 小匙
白胡椒粉 1/8 小匙
香油           1/2 小匙

1. 將全部食材放入一個大容器中,用叉子絞拌至混合。

2. 挖出約1 1/2大匙的量,以雙手甩打並揉成圓狀。

3. 將揉好的肉丸放在盤中,蓋上保鮮膜並放冰箱冷藏。可以將它當火鍋料、或參閱我的香芋雞肉丸油豆腐粉絲煲*可以在食用前以天做好放冰箱或也可以放冷凍庫保存一個月。

                                                                                              - Yvonne


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