recipe[Make-up]Bite chicken meatball

recipe[Make-up]Bite chicken meatball


[Make-up]Bite chicken meatball

Half an hour

A gap in the lunch box! We will introduce the recipe and how to make “bite chicken meatball” with a video. The meat sauce was rolled into small pieces, baked, entwined with sweet and spicy sauce, and skewered with a toothpick. As you can see, it fits perfectly in your lunch box! Of course, as a side dish for dinner. It’s bite-sized, so it’s delicious to eat.

Writer : macaroni cook

Culinary expert / nutritionist

He was interested in nutrition because he belonged to the track and field club from elementary school to high school and had strict dietary restrictions. Worked at a welfare facility as a dietitian for 5 years, and was involved in dietitian work, cooking, and management work. m … see more

material

(For 3 people)

  • Minced chicken
    250g
  • Seasoned salt and pepper
    1/3 teaspoon
  • Leek
    1/2
  • Ginger (grated)
    1 teaspoon
  • egg
    1 piece
  • potato starch
    2 tbsp
  • Liquor
    1 tablespoon
  • a. Mirin
    2 tbsp
  • a. Sugar
    1/2 tablespoon
  • a. Soy sauce
    2 tbsp
  • Salad oil
    1 tablespoon

Preparation

・ Chop the green onions.

How to make

1

Add minced chicken and seasoned salt and pepper to a bowl and mix until sticky. Add green onions, ginger, eggs and potato starch and mix further.

[How to make]Bite chicken meatball

2

Roll into bite-sized pieces with a spoon.

[How to make]Bite chicken meatball

3

Add vegetable oil to a frying pan and heat it. When the color of ② is browned, turn it over.

[How to make]Bite chicken meatball

Four

Add sake, cover and steam over low medium heat for about 4 minutes.

Five

Wipe off excess oil with kitchen paper, add (a) and simmer to complete.

[How to make]Bite chicken meatball

6

When the heat is removed, stab each two with a toothpick. Transfer to a clean storage container and store in the refrigerator. * Consume within 2 to 3 days as a guide.

[How to make]Bite chicken meatball

Tips and points

・ The point is to mix the meat until it becomes sticky. If it is not firm enough, increase the amount of potato starch. When baked, the hardness of the meat is stable, so it’s easy to skewer.
・ You can also mold it into a large size and bake it.

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