Curry Potatoes and Mushroom Chicken Balls
by Misty soul
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Wash the chicken breasts.
2. Remove the fascia.
3. Use a meat chopper to grind into chicken paste.
4. Add the egg white of an egg.
5. Add a spoonful of starch as shown in Figure 3 and continue to stir with a meat chopper.
6. At this point, the chicken is very delicate, add pepper, salt, and 3 tablespoons of green onion and ginger water.
7. Stir it for a while, and the meat puree becomes more delicate and firm. I took out the mud and beaten it another 100 times (forgot to take pictures).
8. Add more water to the pot, turn the fire to low when there are small bubbles on the side of the pot, grab a handful of meat mud with your left hand, squeeze it from the tiger’s mouth, use a small spoon with your right hand to remove the meat mud and put it in the water (operate alone, Take a photo, you can’t take a right-hand movement).
9. Make all the meatballs.
10. Cook on low heat until the meatballs all rise.
11. This is cooked chicken meatballs, very elastic.
12. Take half of the chicken meatballs and cut them in half.
13. Peel the potatoes, wash and cut into pieces.
14. Wash the shiitake mushrooms and break them into small pieces.
15. Heat oil in a pot and sauté the scallions and ginger.
16. Add potatoes and chicken meatballs.
17. Stir fry until the surface of the meatballs is slightly browned.
18. Add water, no ingredients, turn to medium heat after the high heat is boiled.
19. Cook for about five minutes, and add shiitake mushrooms and curry cubes when the potatoes are about 80% cooked.
20. Stir while cooking to prevent the curry from getting muddy. Stir until the curry is completely melted.
21. Continue to simmer until the ingredients are cooked through and the soup is thick. Be sure to save more soup. Bibimbap is delicious.
22. Finished product.
