Chicken Meatballs

Chicken Meatballs 

Original recipe is taken from Facebook video

SERVING

40-50 bite sized meatballs 

INGREDIENTS

800g chicken breast meat (diced and kept partially frozen) 

60g water + 1 small onion + 1 inch ginger (blend to extract its juice only) 

1 egg white 

Seasoning: 

10g salt

8g sugar 

6g fish seasoning powder

3g white pepper powder

3g baking soda 

25g tapioca flour 

STEPS :

1. Remove fats and skin on chicken. 
2. Dice the two types of meat and keep in the freezer for about 2 hours till partially frozen but still "breakable". You should feel at least 50% stiffness when you press the meat. 
3. Mix in all the seasoning and ingredients. 
4. Blend everything altogether using food processor/chopper. 
5. Shape meatballs using a wet spoon for a good round shape. 
6. Place meatballs in a pot of water with some salt added as soup base. Put on low fire until all meatballs are thoroughly cooked.

NOTES:

1. The texture is soft as though there's fats but there isn't any. Also, it's bouncy, juicy and flavourful. Simply wonderful recipe for many years. 
2.  Cooked chicken meatballs colour is white.
3. Store cooked chicken meatballs in fridge up to 3 days maximum. 

Mix all the seasonings together. 

Cook meatballs with low-medium fire. 

Do this test to check readiness : Scoop the meat paste with a spoon. 

If it doesn't fall when you overturn it, then it's gonna be a great success after cooking.