Chinese Chicken Meatballs (Served With Oyster Broth)
"I am posting this because it's real good. Recipe by Chef Johnny Loua, Seattle Washington"
Original is 4 servings
Ingredients
- FOR MEATBALLS
-
-
-
-
-
-
-
-
-
-
-
- FOR OYSTER BROTH
-
-
-
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (315.5 g)
- Calories 476.6
- Total Fat - 21 g
- Saturated Fat - 3.7 g
- Cholesterol - 460.7 mg
- Sodium - 899.4 mg
- Total Carbohydrate - 35.2 g
- Dietary Fiber - 2.7 g
- Sugars - 8.6 g
- Protein - 40.8 g
- Calcium - 250.2 mg
- Iron - 9.4 mg
- Vitamin C - 22.7 mg
- Thiamin - 0.3 mg
Step by Step Method
FOR THE MEATBALLS
Step 1
In a large mixing bowl, combine all ingredients until fully incorporated. Refrigerate the meatball mixture for 4 or more hours. Using wet hands or a wet 1-ounce ice cream scoop, portion into equal-sized balls. In an oiled skillet over medium heat, sauté the meatballs until browned and cooked through. Serve with Oyster Broth.
FOR THE OYSTER BROTH
Step 2
To a small pot, add sesame oil and oil; add garlic and and ginger, saute for a few minutes. Add mirin and chicken stock, then bring it to boil. Reduce heat and whisk in oyster sauce, season with salt and pepper.
Tips
No special items needed.
0 Reviews
You'll Also Love
