Chicken Balls With Oriental Dipping Sauce ( Gluten-Free) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Posting some gluten-free appetizer recipes. This one is a Rick Grant recipe. Be sure to use gluten-free ingredients if required for diet.You can add some finely cut cilantro/coriander to the chicken balls if desired. Ingredients:
2 chicken breast fillets |
3 tablespoons vegetable oil |
1 brown onion, finely diced |
1/2 stick celery, finely diced |
1 tablespoon gluten-free soy sauce or 1 tablespoon braggs liquid aminos |
1 egg, lightly beaten |
salt, to taste |
pepper, to taste |
3 tablespoons soy sauce, gluten-free or 3 tablespoons braggs liquid aminos |
1 tablespoon oyster sauce, gluten-free |
2 tablespoons rice wine or 2 tablespoons dry sherry |
1 teaspoon toasted sesame seeds |
Directions:
1. Dice the chicken fillets into very small pieces.
2. Heat 1 tablespoon of oile in a preheated wok or frypan/skillet and and stir-fry the chicken over high heat for 3 minutes or until golden. Remove from wok and set aside.
3. Add the finely diced onion and celery to the wok and stir0fry for 1-2 minutes, until softened.
4. Place the cooked onion, celery and chicken into a food processor and process until finely minced.
5. Add soy sauce and enough egg to make a firm mixture. Season with salt and pepper.
6. Using damp hands, shape the chicken mixture into about 30 balls. Refrigerate.
7. To make the dipping suace: mix all the sauce ingredients in a small bowl and set aside.
8. Heat the remaining oil in a wok or pan and stir-fry the chicken balls until golden. Brown a few at a time- 6 was suggested inthe original recipe.
9. Drain the chicken balls on paper towel and keep warm.
10. Serve the chicken balls on toothpicks with the dipping suace.
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