Super Bouncy Chicken Meatballs (Foolproof)

Cooking StepsHow to cook Super Bouncy Chicken Meatballs (Foolproof) step by step

Cooking Process

1. 
   Step 1 Detail

   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.

2. 
   Step 2 Detail

   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.

3. 
   Step 3 Detail

   Crush until it looks like this — about right.

4. 
   Step 4 Detail

   Add 2 spoonfuls of salt, then chicken bouillon powder, pepper, and a tiny pinch of Sichuan peppercorn powder.

5. 
   Step 5 Detail

   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.

6. 
   Step 6 Detail

   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.

7. 
   Step 7 Detail

   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.

8. 
   Step 8 Detail

   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.

9. 
   Step 9 Detail

   Handmade with care — every meatball is plump and savory. Home-cooked warmth in every bite, pure happiness. ✨