Chicken Meatballs with Corn
2 lbs. chicken breasts
3/4 C. potato starch
1/4 C. sugar
2 tsp. baking soda
2 tsp. salt
1 Tbs. sesame oil
1 Tbs. soy sauce
1/3 C. vegetable oil
1 C. hot water
1 can of corn
First grind the chicken breasts in the food processor to make a chicken "paste."
In the mixing bowl of the mixer, place all ingredients except for the hot water and corn. Mix on medium-low until well blended.
After everything seems all mixed together, pour in a cup of hot water and continue mixing for another minute or two, then add the can of corn and mix well.
Boil a pot of water, or get the fryer ready.
With your left hand, grab some chicken mixture and "squeeze" it through your thumb and index finger. With a spoon in your right hand, "scrape" the slightly formed meatball off and cook it in the boiling water (or prepared frying oil if you prefer.)
Boil and cook the meatballs for about 15 minutes (until cooked.) Cool the strained meatballs and store in a tupperware container in the fridge or freezer bags in the freezer.
OK mine don't look very meatball-y or pretty, but they were yummy!
I use these meatballs in soups and stir-fry dishes (slice first). If you choose to fry the meatballs instead of boiling them, they'd turn out sort of like tempura balls and are sometimes even tastier than the boiled ones. You can use them in all sorts of dishes.
Hmm... chicken meatballs.