You may also like
Categories:
lime sesame oil soy sauce fish sauce fresh ginger salt bread crumbs scallions egg fresh chives cilantro lime powder chicken electric spice mill
Viewed: 4 - Published at: 6 years agoIngredients
- 12 fresh, frozen, or dried kaffir lime leaves, coarsely chopped
- 1 pound (500 g) boneless, skinless free-range chicken breast meat
- 2 tablespoons toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon Vietnamese fish sauce
- 3 tablespoons minced fresh ginger, or 1 tablespoon ground ginger
- 1 teaspoon fine sea salt
- 1/2 cup (40 g) plain dry bread crumbs
- 1/2 cup (125 ml) minced scallions, white and green parts
- 1 large egg, free-range and organic
- 1/4 cup minced fresh chives
- 1 cup loosely packed fresh cilantro leaves, plus more for garnish
- 1 tablespoon Kaffir Lime Powder (optional)
- Chicken stock or vegetable bouillon, warmed, for serving
- An electric spice mill; a small jar with a lid; a baking sheet lined with baking parchment; a food processor; a bamboo steamer.
Method
- In the spice mill, grind the leaves to a fine powder. Store in the jar with the lid securely tightened at room temperature for up to 1 month. (Makes 2 tablespoons powder.)
- Cut the chicken into 1-inch (2.5 cm) cubes. Spread the meat in a single layer on the baking sheet, cover with plastic wrap, and freeze for 1 hour. The chicken should be stiff. (Freezing will help the food processor blade cut the meat cleanly rather than tearing or smearing it.)
- Place the cubes in the food processor and process for about 15 seconds, until the chicken is coarsely ground. Transfer the chicken to a large bowl, add 1 tablespoon of the sesame oil and the remaining ingredients (except the stock), and use your hands to blend the mixture
- To prevent the mixture from sticking, wet your hands with cold water, then shape the mixture into 1 1/2-inch (3 cm) balls, about the size of golf balls.
- In a medium saucepan, bring 1 quart (1 l) water to a boil over high heat.
- Arrange the meatballs side by side in the steamer, cover, and place on top of the saucepan. Steam until cooked through, about 5 minutes (see page 15 for best tips on steaming techniques and equipment). In a skillet, heat the remaining 1 tablespoon sesame oil over medium-high heat and sear the meatballs for a few minutes to create a crunchy, colorful exterior. Serve in the chicken stock or vegetable stock, and garnish with fresh cilantro leaves.
