Name of Dish Ethnicity: Source: Contributor: & Sour North Simon Ellise Goarley Chicken Balls American Rimmer (Canada) (BBC UK) Quantities Units Ingredients For the Chicken Balls 14 oz Minced Chicken 4 Spring onions - finely chopped 1 tbsp Chinese powder, salt and freshly ground black pepper Garlic clove - crushed to a paste with a little salt 1 Red chilli - finely chopped 1 Light soy sauce 1 tbsp Cornstarch - for dusting Vegetable Oil for frying – For the Sauce Cornstarch 2 tbsp Water 3 ½ fl oz Brown Sugar 2 oz Light Soy Sauce 2 fl oz Rice Wine Vinegar 2 ½ fl oz Tomato Ketchup 2 fl oz Red Peppers finely sliced – 2 Canned Pineapple Chunks drained – 9 oz Bunch of Spring Onions sliced at an angle – small Directions: 1. For the chicken balls, place the chicken, spring onions, Chinese five-spice powder, crushed garlic, red chilli and soy sauce into a bowl and mix to completely combine. 2. Mould the mince mixture into golf ball-sized balls, then dredge in cornstarch. 3. Heat vegetable oil in a deep non-stick frying pan over a medium heat. Add –sided the chicken balls and fry for 8-10 minutes, turning regularly, until golden-brown all over and completely cooked through. Remove from the pan and drain on kitchen paper. 4. For the sauce, place the cornstarch, water, sugar, soy sauce, vinegar, and ketchup into a pan over a medium heat and mix well. Cook, stirring constantly, for 5-6 minutes, then add the peppers, pineapple chunks and spring onion and stir well. 5. To serve, place a large spoonful of cooked rice onto each plate and place 3-4 chicken balls on top. Pour the sauce over and serve.
Name of Dish & Sour Chicken Balls Ethnicity: North American (Canada) Source: Simon Rimmer (BBC UK) Contributor: Ellise Goarley Quantities Units Ingredients 14 4 1 1 1 1 2 3 ½ 2 2 2 ½ 2 2 9 oz tbsp tbsp tbsp fl oz oz fl oz fl oz fl oz oz small For the Chicken Balls Minced Chicken Spring onions - finely chopped Chinese powder, salt and freshly ground black pepper Garlic clove - crushed to a paste with a little salt Red chilli - finely chopped Light soy sauce Cornstarch - for dusting Vegetable Oil – for frying For the Sauce Cornstarch Water Brown Sugar Light Soy Sauce Rice Wine Vinegar Tomato Ketchup Red Peppers – finely sliced Canned Pineapple Chunks – drained Bunch of Spring Onions – sliced at an angle Directions: 1. For the chicken balls, place the chicken, spring onions, Chinese five-spice powder, crushed garlic, red chilli and soy sauce into a bowl and mix to completely combine. 2. Mould the mince mixture into golf ball-sized balls, then dredge in cornstarch. 3. Heat vegetable oil in a deep –sided non-stick frying pan over a medium heat. Add the chicken balls and fry for 8-10 minutes, turning regularly, until golden-brown all over and completely cooked through. Remove from the pan and drain on kitchen paper. 4. For the sauce, place the cornstarch, water, sugar, soy sauce, vinegar, and ketchup into a pan over a medium heat and mix well. Cook, stirring constantly, for 5-6 minutes, then add the peppers, pineapple chunks and spring onion and stir well. 5. To serve, place a large spoonful of cooked rice onto each plate and place 3-4 chicken balls on top. Pour the sauce over and serve.