Chinese-Style Chicken Meatballs
Juicy chicken meatballs glazed in a sweet–savory soy sauce—perfect over rice or noodles.
Print Recipe
Pinner la recette
Servings: 12 boulettes
Calories: 300kcal
Ingredients
Meatballs
- 600 g ground chicken
- 4 tablespoons cornstarch
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 1 teaspoon pepper
Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons honey
- 1 tablespoon oyster sauce
- 120 ml water
- 1 tablespoon cornstarch
Procédé
- In a mixing bowl, stir together all the meatball ingredients.
- Cover and refrigerate for 20 minutes. Meanwhile, bring a large pot of water to a gentle simmer over medium-low heat.
- Form the mixture into meatballs and lower them directly into the simmering water as you work. Poach for 5–7 minutes, or until cooked through. While they cook, whisk the sauce ingredients together in a bowl.
- Heat a skillet over medium-high heat and brown the drained meatballs on all sides.
- Pour in the sauce and simmer, stirring occasionally, until it thickens and the meatballs are well coated.
- Sprinkle with sesame seeds and serve.
Notes
Patience is keylet the sauce thicken so it clings to every meatball.
Nutrition
Calories: 300kcal
As-tu réalisé cette recette ?Tague @marcwiner sur Instagram !