Asian Poached Chicken Balls Food

HOMEMADE CHICKEN BALLS FROM SCRATCH

Steps:

• Sift flour and add baking powder, and salt.
• In separate bowl, Beat eggs and add milk and oil.
• Blend liquid mixture into dry, beat well until smooth.
• Drop diced chicken into batter.
• Spoon out and place in deep fryer or pot of hot grease over stove burner.
• Fry until golden brown.
• Remove and place in bowl lined with paper towel to soak up excess grease.

EASY FRIED CHINESE CHICKEN BALLS

Steps:

• Mix flour, baking powder, and salt together in a bowl. Drizzle in sesame oil. Gradually add water, whisking constantly until smooth; batter should be the consistency of cream. Let sit for at least 30 minutes.
• Fill a deep pan or wok with oil and slowly heat to 375 degrees F (190 degrees C).
• Mix cornstarch and white pepper together in a large shallow dish. Dust chicken in the cornstarch mixture and dip into the batter, evenly coating each piece. Transfer to the hot oil in batches and fry until golden and no longer pink in the center, 4 to 5 minutes. Scoop fried chicken out with a slotted spoon. Drain on a clean kitchen towel. Repeat with remaining chicken.

ASIAN-STYLE POACHED CHICKEN

Steps:

• Place the green onion, brown onion, chiles, ginger, garlic, soy sauce, cooking wine, sugar and water in a large saucepan over high heat. Stir to combine and bring to the boil.
• Add the chicken, breast-side down. Reduce the heat to low and cook for 30 minutes.
• Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour.
• Remove the chicken from the stock and allow to cool slightly. Shred the chicken, discarding the skin and bones, and set aside.
• Strain the stock into a large heatproof bowl, discarding the solids. Allow to cool. Skim any excess fat from the surface.

ASIAN POACHED CHICKEN BALLS

Steps:

• Combine first seven ingredients, and form small meatballs.
• Place meatballs in the bottom of a large saucepan, and cover with chicken stock. Bring to a boil.
• Once it comes to a boil, simmer for 15-20 minutes.
• When cooked through, remove meatballs from stock.
• Combine 4 tablespoons of the cooking liquid with the cornstarch, and add this to the rest of the stock. This will thicken up to a nice sauce consistency.
• Once thickened add meatballs back to the sauce, and stir to combine.
• Great served over white rice, with some steamed vegtables on the side.

CANTONESE POACHED CHICKEN (BAI QIE JI)

Steps:

• Make sure your chicken is at room temperature (trying to poach a cold chicken right out of the refrigerator will result in uneven cooking or undercooking). Clean the chicken by rinsing it under cold water, paying special attention to the cavity. Any giblets should already be removed but there may still be organs on the inside that should be removed or sometimes stray feathers that need to be plucked. Experts recommend that it's not necessary to wash your chicken before cutting and cooking but in this case for a whole chicken (especially if you get it from a live poultry place or even from Asian markets), it's a step that shouldn't be skipped, in my opinion. When washing and prepping the whole chicken, be very careful about splashing water and contaminating surfaces with unwanted bacteria. Be careful not to break or trim away any of the skin on the chicken, as you don't want the meat exposed to the boiling water as it cooks. This will ensure a moist, silky texture in the final product.
• Fill a large stock pot with water, just enough to submerge the chicken completely. You can determine this by putting the entire chicken in the pot, filling it with water until the chicken is submerged, and then removing the chicken. Do not turn on the heat while the chicken is still in the pot! This method of ensuring you have just enough water to submerge the chicken (and avoiding any extra) will ensure you have a more flavorful stock to save at the end. We used about 18 cups of water to submerge a 4 pound chicken in a deep stock pot.
• Once you have your water properly measured into the pot, add 2 scallions and 5 slices of ginger, and bring it to a boil. Once boiling, slowly lower the chicken into the pot, legs down and head up. It's ok if the breast is peeking out of the water a bit. The water will cool down and stop boiling when you add the chicken, so bring it up to a boil once again, and do not walk away from the pot.
• Once the water boils again, IMMEDIATELY lift the chicken out of the water very carefully. You can carefully hook two wooden spoons under the wings to lift the chicken up. The goal is to empty any colder water that may be trapped inside the cavity. Once you've released that water, lower the chicken back into the pot, and bring to a boil again.
• When the water is JUST starting to boil, turn the heat down. Keep it at barely a simmer. There should be very little movement in the water, but it also shouldn't be still. Cover the pot, and keep the heat around the lowest setting so the liquid continues to simmer slowly. Cook for about 35-40 minutes, roughly 10-11 minutes per pound. Depending on the size of your chicken, it may take more or less time to cook it through. You can check to make sure the water is bubbling slowly/gently and not boiling too vigorously, but try to avoid uncovering the pot while it's cooking.
• Poke a chopstick or skewer into the thigh to check for doneness. If the juices run clear, it's done. Carefully lift the chicken out of the pot and transfer it to a large bowl of ice water. Cool completely.
• While the chicken is cooling, make the sauce. You have the option to make two versions-one with just scallions, ginger, oil and salt, and one with soy sauce. The plain version is more traditional, as it really lets the flavors of chicken, ginger, and scallion shine through. Judy loves to add soy sauce, and it's also a tasty option! Start with the plain version, and then scoop some of it out into another bowl and add soy sauce. Try both and see which your loved ones like best!
• When the chicken is out of the ice water, you can brush it lightly with oil or some of the fat floating atop the poaching liquid to give it that enticing, shiny look!
• To serve, carve your chicken into pieces that you can easily grab with chopsticks. Serve with your sauce(s) and some steamed rice.

CREAMY CHICKEN BALLS

Steps:

• Poach chicken in boiling water until tender. Cut into chunks and shred between 2 forks.
• Add cream cheese, garlic, sage & mushrooms.
• Separate crescent rolls into triangles. Place a rounded Tblsp of filling on each triangle and pull all edges up to seal.
• Roll in corn flakes and place on cookie sheet.
• Bake in 350 degree oven for about 20 minutes, or until golden brown. Heat cream of chicken soup over low heat until smooth and hot (do NOT dilute).
• Serve chicken balls with soup poured over each one.

ORIENTAL CHICKEN BALLS

Steps:

• Preheat oven at 500 degrees.
• Add ¼ c teriyaki sauce, ½ t cornstarch, all of the ginger and sesame oil into a small saucepan and stir until it is thickened. Set it aside.
• Combine ground Chicken, green onions, chopped water chestnuts, 2 T teriyaki and 1 T cornstarch.
• Shape by rounded teaspoons into small balls. Place the balls into a foiled-lined baking pan.
• Bake for 10 minutes.
• Remove from pan and carefully stir in the sauce if serving with rice or use the sauce for dipping if using them for an appetizer.

CHINESE POACHED CHICKEN & RICE

Steps:

• Put the sliced ginger, the garlic, peppercorns and half the soy in a large pan with the chicken legs. Add enough water to cover, and season with a little salt. Bring to the boil, then reduce to a low simmer, put on the lid and poach for 30 mins.
• Meanwhile, heat a pan and add the sesame oil and spring onions. Soften for 1 min, then remove from the heat and stir in the grated ginger and remaining soy sauce to make a relish.
• When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3-4 mins. Strain the poaching liquid to remove the ginger, garlic and peppercorns, reserving the liquid. Pull the skin from the remaining 4 chicken legs and discard. Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the spring onion relish and extra soy sauce, if you like.

HOISIN CHICKEN BALLS

Steps:

• Preheat oven to 180°C.
• Combine chicken, breadcrumbs, onion, garlic, hoisin and soy sauces, ginger, sesame oil, five spice and egg in a bowl. Shape into balls, by rolling mixture between your hands.
• Heat the oil in a large frying pan, cook chicken balls in batches, until browned all over (shake pan from time to time, to keep the round shape.).
• Transfer chicken balls to an oven proof dish, bake in the oven for 15-20 minutes or until cooked through, serve with dipping sauce.
• Dipping sauce.
• Combine all the ingredients in a bowl, mix well and pour into a serving bowl.