Litchi Chicken Meat Ball
For a seasonal litchi chicken meatball, we use litchi, red and yellow chili, and a lot of vegetables as the seasoning. Also, to make meatball has the best mouthfeel, stir meat paste from one direction until meat paste becomes tender and sticky. This litchi chicken meatball has a tender and elastic mouth feel and a juicy flavor.
1 green onions
1 fresh red chili
1 yellow chili
300g chicken breast
1 teaspoon Sichuan pepper powder
2 teaspoons salt
1.5 tablespoon oyster sauce
1 tablespoon starch
1 tablespoon cooking wine
2 bowls oil
- 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.
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.
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.
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.
Use remaining oil and fry green onion and garlic until aromatic. Add fresh red chili and yellow chili to stir-fry until cooked.
Add meatball and stir-fry until mix well. Add the sauce into the pot. Stir-fry evenly.
Add green onion strips. Bring to a boil. Turn off heat. Remove to a plate. Serve.