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Chicken Meatballs ground chicken breadcrumbs egg scallion cornstarch ginger soy sauce kosher salt fresh ground black pepper fresh ginger teriyaki sauce soy sauce mirin sugar rice vinegar serving rice
Viewed: 50 - Published at: 4 years agoIngredients
- Chicken Meatballs
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 1 scallion, minced, plus more for garnish
- 1 tablespoon cornstarch
- 1 tablespoon peeled shredded fresh ginger (use the large holes of a box grater)
- 1 tablespoon japanese-style soy sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 8 slices peeled fresh ginger, crushed under the flat side of a large knife, for the cooking liquid
- Teriyaki Sauce
- 2/3 cup japanese-style soy sauce
- 2/3 cup mirin
- 1/3 cup sugar
- 1 tablespoon rice vinegar
- Serving
- hot cooked rice
Method
- To make the meatballs-combine the chicken, panko, egg, scallion, cornstarch, shredded ginger, soy sauce, salt, and pepper in a large bowl and mix well.
- Cover and refrigerate for at least 15 minutes or up to 4 hours.
- Bring 2 quarts water and the sliced ginger to a boil in a pot over high heat.
- Decrease the heat to med-low to keep at a simmer.
- Using your wet hands rinsed under cold water, shape the chicken mixture into 20 equal meatballs.
- Transfer to a baking sheet.
- Carefully add the balls to the pot.
- Simmer until cooked through, about 6 minutes.
- While the balls are cooking, make the teriyaki sauce-bring the soy sauce, mirin, sugar, and rice vinegar to a boil in a medium saucepan over high heat.
- Boil until thickened and reduced to about 2/3 cup, about 5 minutes.
- Pour into a small bowl.
- Using a wire spider or sieve, remove the meatballs from the cooking liquid.
- Drain briefly on paper towels.
- Spoon the rice into serving bowls.
- Top with the meatballs and drizzle with the sauce.
- Sprinkle with minced scallion and serve hot.
