Chinese Chicken Meatballs (Served With Oyster Broth)
Created by Shanni on November 1, 2015
- Servings: 4
- Prep Time: 4h
- Cook Time: 20m
- Recipe #21580
Ingredients
- FOR MEATBALLS
- 1 1/2 pounds ground chicken (white and dark meat mix)
- 3 tablespoons sesame seeds (toasted)
- 3 tablespoons sesame oil
- 1/3 cup finely chopped scallions (green onions)
- 1/2 cup panko breadcrumbs (or more just to gold together)
- 3 tablespoons oyster sauce
- 1/4 cup minced shallots
- 4 garlic cloves, minced
- Chili flakes (pinch to taste)
- 1 teaspoon salt
- 1 teaspoon ground pepper
- FOR OYSTER BROTH
- 1 teaspoon sesame oil
- 2 teaspoon oil
- 1 1/2 teaspoon grated gingerroot
- 2 small garlic cloves, minced
- 3 tablespoons mirin
- 3 cups chicken stock
- 1 cup oyster sauce
- Salt
- Pepper
How to Make
-
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.
Nutritional Facts
- 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