Ingredients
-
1 green onions
-
1 ginger
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10 litchi
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1 fresh red chili
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1 yellow chili
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300g chicken breast
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1 egg
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Seasoning
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1 teaspoon Sichuan pepper powder
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2 teaspoons salt
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1.5 tablespoon oyster sauce
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1 tablespoon starch
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1 tablespoon cooking wine
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2 bowls oil
Directions
Tips
- Stir meat paste from one direction. It is the key to make meatball tender and elastic.
- Add cooking wine into meat paste to make the taste favorable.
- Do not fry chicken meatball too long or it makes meatball too hard.
Steps
|
1
Done
5 minutes
|
Cut green onion into strips. Cut ginger into slices. Peel litchi. Wash red and yellow chili, then cut into large pieces. Add Sichuan pepper powder, salt, oyster, and starch into a bowl, mix well to make it as a sauce. |
|
2
Done
5 minutes
|
Wash and clean chicken breast. Mince into a paste. Beat an egg into the meat. Add cooking wine, salt, and stir until elastic and tender. Roll into meatballs. |
|
3
Done
5 minutes
|
Add oil into a pot. Preheat the oil and fry chicken breast ball. Switch into middle heat and fry until golden brown. Remove meatballs from heat and drain oil. |
|
4
Done
5 minutes
|
Use remaining oil and fry green onion and garlic until aromatic. Add fresh red chili and yellow chili to stir-fry until cooked. |
|
5
Done
5 minutes
|
Add meatball and stir-fry until mix well. Add the sauce into the pot. Stir-fry evenly. |
|
6
Done
5 minutes
|
Add green onion strips. Bring to a boil. Turn off heat. Remove to a plate. Serve. |
