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Super Bouncy Chicken Meatballs (Foolproof)
These delightful chicken meatballs offer a wonderful mix of tender soft meat and a pleasantly bouncy texture that makes them truly fun to eat. The flavor profile is balanced with savory spices including ginger garlic salt pepper chicken bouillon powder and a touch of Sichuan peppercorn for a gentle kick. It is an easy recipe […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 4
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Super Bouncy Chicken Meatballs (Foolproof)
| Ingredient | Amount |
|---|---|
| chicken breast | 1 as needed |
| scallion | 1 small piece |
| ginger | 1 small piece |
| garlic | 2 as needed |
| salt | to taste |
| pepper | to taste |
| chicken bouillon powder | to taste |
| Sichuan peppercorn powder | a pinch |
| baking soda | 1 as needed |
| egg white | 1 as needed |
| ice water | 1/2 |
- chicken breast1 as needed
- scallion1 small piece
- ginger1 small piece
- garlic2 as needed
- saltto taste
- pepperto taste
- chicken bouillon powderto taste
- Sichuan peppercorn powdera pinch
- baking soda1 as needed
- egg white1 as needed
- ice water1/2
Cooking StepsHow to cook Super Bouncy Chicken Meatballs (Foolproof) step by step
-
Step 1Start with a whole chicken breast (about 250g+). I chilled it in the freezer for a bit first — one whole breast is just the right amount for a home food processor.
-
Step 2Prepare a small piece of scallion, a small piece of ginger, and 2 cloves of garlic. Crush them with a mortar and pestle. You can also toss them directly into the food processor, but the ginger tends to come out in coarse chunks that way.
-
Step 3Crush until it looks like this — about right.
-
Step 4Add 2 spoonfuls of salt, then chicken bouillon powder, pepper, and a tiny pinch of Sichuan peppercorn powder.
-
Step 5Now comes the first key step: you MUST add half a bowl of ice water. This is crucial — the food processor spins fast, and without the ice water, the meatballs will fall apart. Also add 1 egg white and 1 teaspoon of baking soda. The baking soda is essential — don’t skip it.
-
Step 6Run the food processor for 30 seconds, then let it rest for 1 minute. I did this cycle 6 times. When done, the paste should be so thick and sticky that it holds the blade upside down.
-
Step 7Drop the meatballs into cold water. They should float up within about 3 seconds — if they sink, something went wrong. Once all meatballs are in, turn on the heat. By the time the water boils, they’re cooked. Transfer to an ice bath to cool.
-
Step 8Remove and freeze. Take out as many as you need each time. The shapes may be a bit freeform, but the taste is absolutely incredible.
-
Step 9Handmade with care — every meatball is plump and savory. Home-cooked warmth in every bite, pure happiness. ✨
Super Bouncy Chicken Meatballs (Foolproof)
These delightful chicken meatballs offer a wonderful mix of tender soft meat and a pleasantly bouncy texture that makes them truly fun to eat. The flavor profile is balanced with savory spices including ginger garlic salt pepper chicken bouillon powder and a touch of Sichuan peppercorn for a gentle kick. It is an easy recipe […]
Ingredients
- 1 as needed chicken breast
- 1 small piece scallion
- 1 small piece ginger
- 2 as needed garlic
- to taste salt
- to taste pepper
- to taste chicken bouillon powder
- a pinch Sichuan peppercorn powder
- 1 as needed baking soda
- 1 as needed egg white
- 1/2 ice water
Instructions
-
Start with a whole chicken breast (about 250g+). I chilled it in the freezer for a bit first — one whole breast is just the right amount for a home food processor.
-
Prepare a small piece of scallion, a small piece of ginger, and 2 cloves of garlic. Crush them with a mortar and pestle. You can also toss them directly into the food processor, but the ginger tends to come out in coarse chunks that way.
-
Crush until it looks like this — about right.
-
Add 2 spoonfuls of salt, then chicken bouillon powder, pepper, and a tiny pinch of Sichuan peppercorn powder.
-
Now comes the first key step: you MUST add half a bowl of ice water. This is crucial — the food processor spins fast, and without the ice water, the meatballs will fall apart. Also add 1 egg white and 1 teaspoon of baking soda. The baking soda is essential — don’t skip it.
-
Run the food processor for 30 seconds, then let it rest for 1 minute. I did this cycle 6 times. When done, the paste should be so thick and sticky that it holds the blade upside down.
-
Drop the meatballs into cold water. They should float up within about 3 seconds — if they sink, something went wrong. Once all meatballs are in, turn on the heat. By the time the water boils, they’re cooked. Transfer to an ice bath to cool.
-
Remove and freeze. Take out as many as you need each time. The shapes may be a bit freeform, but the taste is absolutely incredible.
-
Handmade with care — every meatball is plump and savory. Home-cooked warmth in every bite, pure happiness. ✨
