Post by braided-rug on Feb 27, 2007 10:32:24 GMT 10
Apricot Chicken Balls with Plum Sauce
Serves 6
700g chicken mince (ground)
140g (2 cups) breadcrumbs made from day old white bread.
1 small onion finely chopped
1 egg
2 garlic cloves, finely chopped
500g dried apricots finely chopped
1 teaspoon finely greated ginger
1 1/2 tablespoons soy sauce
1 teaspoon Chinese five spice powder
Vegetable oil for shallow frying
Place the mince, breadcrumbs, onion, apricots, egg, garlic, ginger, soy sauce and spice in a large bowl. Use your hands to mix well until the ingredients are combined. Roll tablespoonfuls of mixture into balls and place on a large baking tray lined with non-stick baking paper.
1 tablespoon vegetable oil
1 red capsicum cut into thin strips
200ml bought plum sauce or homemade
Steamed jasmine rice, to serve
1/2 cup coriander/cilantro sprigs, to serve (optional)
Add 2 cm of oil to a large frying pan (skillet) and heat over medium heat. Fry the balls in batches turning occasionally for 5 minutes or until evenly browned. Transfer to tray lined with paper towel and set aside to cool.
If you like, place the chicken balls in freezer containers and seal, label and freeze.
Defrost the chicken balls in the fridge overnight. Heat the oil in a wok over high heat. Stir-fry the capsicum for 2 minutes. Add the chicken balls and plum sauce, and stir-fry for 1-2 minutes or until warmed through. Serve with rice.
You can make your own mince by processing raw chicken breasts.
Chinese five-spice is traditionally made from fennel, cloves, cinnamon, star anise and szechuan peppercorns.
Adapted from Australian Family Circle, June 2005?
Serves 6
700g chicken mince (ground)
140g (2 cups) breadcrumbs made from day old white bread.
1 small onion finely chopped
1 egg
2 garlic cloves, finely chopped
500g dried apricots finely chopped
1 teaspoon finely greated ginger
1 1/2 tablespoons soy sauce
1 teaspoon Chinese five spice powder
Vegetable oil for shallow frying
Place the mince, breadcrumbs, onion, apricots, egg, garlic, ginger, soy sauce and spice in a large bowl. Use your hands to mix well until the ingredients are combined. Roll tablespoonfuls of mixture into balls and place on a large baking tray lined with non-stick baking paper.
1 tablespoon vegetable oil
1 red capsicum cut into thin strips
200ml bought plum sauce or homemade
Steamed jasmine rice, to serve
1/2 cup coriander/cilantro sprigs, to serve (optional)
Add 2 cm of oil to a large frying pan (skillet) and heat over medium heat. Fry the balls in batches turning occasionally for 5 minutes or until evenly browned. Transfer to tray lined with paper towel and set aside to cool.
If you like, place the chicken balls in freezer containers and seal, label and freeze.
Defrost the chicken balls in the fridge overnight. Heat the oil in a wok over high heat. Stir-fry the capsicum for 2 minutes. Add the chicken balls and plum sauce, and stir-fry for 1-2 minutes or until warmed through. Serve with rice.
You can make your own mince by processing raw chicken breasts.
Chinese five-spice is traditionally made from fennel, cloves, cinnamon, star anise and szechuan peppercorns.
Adapted from Australian Family Circle, June 2005?