Super Bouncy Chicken Meatballs (Foolproof)

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

Cooking Process

1. 
   Step 1

   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.

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2. 
   Step 2

   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.

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3. 
   Step 3

   Crush until it looks like this — about right.

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4. 
   Step 4

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

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5. 
   Step 5

   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.

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6. 
   Step 6

   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.

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7. 
   Step 7

   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.

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8. 
   Step 8

   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.

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9. 
   Step 9

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

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