Mushroom chicken meatballs
I often learn to cook here. I am ashamed. I don't have much good experience to introduce. I have made chicken dumplings several times recently, and I think it's okay. Share with you.
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Steps for Mushroom chicken meatballs
1
Moderate amount of fat, one coriander and one mushroom.
2
Dice the chicken breast, add a little soda powder and water, mix well. It was too hot, so I put it in the refrigerator. I left it for an hour. Then rinse lightly with water and strain out the water. (No need to strain it very dry) Cut fat into dice (I happen to have minced pork at home, so I dug out the fat to save me from buying fat).
3
Chop cilantro and mushrooms separately (as shown in the picture).
4
Put the chicken breast and pork fat (minced) in a blender and stir into meat paste.
5
Pour into a container, add salt, pepper, MSG, water, starch and a little sugar. Stir in one direction until strong (if it feels thick, add appropriate amount of water). Add the coriander and shredded mushrooms, and mix well.
6
Boil half a pot of water. When it is about to boil, grab the meat paste with your left hand and squeeze out the meatballs, and use a small spoon with your right hand to scoop them into the water one by one. Okay, we're done.Mushroom chicken meatballs Make Tips
If you don't add cilantro or shiitake mushrooms, you can use scallion and ginger water (the flavor should be a bit strong); it feels very much like fish balls. The key point is to add a little more water, and not make it too thick.