Round and Round, Fruity Meatballs

Name: Round and Round, Fruity Meatballs
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces Chicken breast; 1 piece grapefruit; 1 tbsp Green onion ginger water; 1/2 tablespoon salt; 3 tablespoons corn starch; 1 tablespoon ketchup; 1 tablespoon Rice vinegar; 1 tbsp Sugar

by Baby Mom's Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

During the Spring Festival, there should be such a delicacy on the table. It is a meatball, a symbol of reunion. The most common ones are Sixi meatballs and steamed meatballs. No matter in the north or south, people like to come to such a meatball during Chinese New Year to enhance the atmosphere. Today, Baoma's meatballs are not steamed or Sixi meatballs, but mainly chicken. A fruit-flavored meatball, why choose chicken? In our hometown of Inner Mongolia, the New Year’s Eve dinner should also pay attention to the variety of chicken, duck and fish. This chicken is a homonym of "Ji", which means good luck and good luck. Then this dish can be very colorful A: Reunion round, auspicious, and the color is very attractive, with fruit in the dish, sweet and sour, appetite, relieve greasy.

Ingredients

2 pieces Chicken Breast
1 piece Grapefruit
1 tbsp Green Onion Ginger Water
1/2 tablespoon Salt
3 tablespoons Corn Starch
1 tablespoon Ketchup
1 tablespoon Rice Vinegar
1 tbsp Sugar

Round and Round, Fruity Meatballs

1. Prepare the ingredients

Round and Round, Fruity Meatballs recipe

2. Peel the blood orange and cut into pieces

3. Beaten into juice

4. Filter out fiber

5. Add tomato sauce, rice vinegar, sugar, and a little salt to the juice to make it taste sweet and sour

6. Wash chicken breasts and cut into small pieces

7. Put it in a cooking cup, add salt, green onion and ginger water

8. Beaten into delicate meat

9. Put 1 tablespoon of cornstarch in the pot and stir it up. Dip some water in your left hand to grab the meat filling, squeeze the meatballs along the tiger’s mouth, and use the spoon to scrape a meatball directly with your right hand.

10. The meatballs are prepared and placed on a plate filled with cornstarch

11. Roll evenly with a thin layer of starch

12. Add the meatballs when the oil is 4-5 hot

13. Fry on medium and low heat until the meatballs float and the skin turns yellow

14. Take out the oil control

15. Pour a little base oil into the pot, pour in the orange juice when the oil is warm, and bring to a boil

16. Stir constantly, pour the soup into the chicken balls

17. Turn the spoon and boil the soup to get out of the pot

Tips:
1 The sweet and sour taste of orange juice can be flexibly controlled. You can taste it after adjusting it. You don’t have to use blood oranges, ordinary oranges can be used.

2 Don't add too much seasoning in the chicken balls, too much will cover up the taste of orange juice

3 Don’t have too much starch on the chicken balls, shake off the excess starch before putting it in the pan