Litchi Chicken Meat Ball

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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

Nutritional information

3112
Calories
73g
Protein
38g
Fat
13g
Carbs

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Litchi Chicken Meat Ball

Features:
  • Stir frying
Cuisine:

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.

  • 30 minutes
  • Serves 2
  • Easy

Ingredients

  • Seasoning

Directions

Share

Tips

  1. Stir meat paste from one direction. It is the key to make meatball tender and elastic.
  2. Add cooking wine into meat paste to make the taste favorable.
  3. 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.

Maggie

I have years of cooking and testing cooking appliances. Sharing experience is a wonderful thing.

Rate Recipe

Braised Satay Flavour Lotus Root Beef Tenderloin
previous
Braised Satay Flavour Lotus Root Beef Tenderloin
Fujian Flavour Braised Beer Duck
next
Fujian Flavour Braised Beer Duck
Braised Satay Flavour Lotus Root Beef Tenderloin
previous
Braised Satay Flavour Lotus Root Beef Tenderloin
Fujian Flavour Braised Beer Duck
next
Fujian Flavour Braised Beer Duck

Add Your Comment