Ingredients
- 1 green onions
- 1 ginger
- 10 litchi
- 1 fresh red chili
- 1 yellow chili
- 300g chicken breast
- 1 egg
Seasoning
- 1 teaspoon Sichuan pepper powder
- 2 teaspoons salt
- 1.5 tablespoon oyster sauce
- 1 tablespoon starch
- 1 tablespoon cooking wine
- 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. |
