Bouncy Chicken MeatBalls

After successfully making bouncy meatballs from beef and pork, it was time to try with chicken. The recipe is basically the same.

For those who don't eat red meat you will be pleased to know that the chicken meatballs have just as much bounce and 'spring' but with a much softer texture. Handy to have in the freezer to add to that instant noodle meal anytime.


Makes 48 balls (½ Tbsp size)

Ingredients
500 gm chicken breast, cut to smaller pieces

½ cup (125ml) icy cold water
1 Tbsp fish sauce
½ tsp salt
½ Tbsp sugar
½ Tbsp oil
2 Tbsp cornflour
1¼ tsp baking powder

dash of white pepper (optional)



Method
1. Mince the meat in a food processor until a paste is form. Add 5 Tbsp water (a Tbsp of water at a time) to get a smooth paste.

2. In a separate cup, mix together the remaining water, fish sauce, salt, sugar, oil, cornflour and baking powder.

3. Remove the chicken paste from the food processor and put in a big bowl. Pour the liquid mix to the paste and stir well slowly until the liquid is absorbed into the paste (use either your hand or a fork).

4. For the taste test...microwave or boil a teaspoon of the paste. Season to taste with more salt or sugar.

5. Cover bowl with clingwrap and place in the freezer for 30 minutes.

6. Boil a pot of water. Once the water has boiled, remove the pot from the heat.

7. Add pepper to the paste and stir to combine. Scoop the paste onto your wet hand. Push the paste through your thumb and 2nd finger by making a fist. (Best to refer to the video below for a visual). Use a wet spoon to scoop and drop it into the hot water. To prevent the paste from sticking to your hand and spoon, wet the spoon and hand with water.

8. Continue until the chicken balls form a layer in the water. Now turn on the heat but do not let it boil. Just simmer slowly without bubble....if not your chicken balls will not have 'bounce'. While cooking the chicken balls, any leftover paste should be kept in the freezer.

9. Fill a big basin with icy cold water. When the chicken balls starts to float, leave for a few more seconds. (Cut one in half to see if it is cook. The inside should not be pink). Scoop out and let it cool in the cold water.

10. After the chicken balls have cooled, use as required or freeze.


This is a 1 minute video of the whole process of making the beef balls which is exactly the same as making these chicken balls.
Accompanying song : Great Balls of Fire by Jerry Lee Lewis

Note :
After the meat balls have cooled (step 10), it is better to cook/boil the balls again before eating. Further boiling after this stage will not affect its bounciness.


Tip
Squeeze test : when the meatballs start floating (step 9), get one out of the hot water and give it a squeeze between the fingers. When it is ready it will be 'springy' between your fingers. If it hasn't got a good bounce yet, put it back into the water. Try another.