Spicy Chicken-Stuffed Meatballs
Ingredients
Bakso mixture
- 250g chicken meat
- 40g ice cubes
- 1 egg white
- 1/2 teaspoon baking powder
- 4 tablespoons tapioca flour (40g)
- 1 teaspoon salt
- 2 cloves garlic, fried
- 2 shallots, fried
- 1500 ml water for boiling
Spicy filling
- 100g chicken, coarsely minced
- 10 bird's eye chilies, chopped
- 2 cloves garlic, minced
- 3 shallots, thinly sliced
- salt to taste
Broth
- 1000 ml water
- 8 cloves garlic, fried and finely chopped
- 1 teaspoon pepper
- salt to taste
- 1 stalk celery, chopped
- 1 stalk green onion, chopped
Accompaniments
- chili sauce to taste
- boiled green mustard greens
- boiled noodles
- sweet soy sauce
- tomato sauce
- celery leaves
Preparation
Make the filling by heating oil in a pan and sautéing shallots, garlic, and chilies until fragrant
Add minced chicken and stir-fry until the color changes, then add salt to taste
Cook until done and set aside
Blend the chicken and add ice cubes, process until smooth
Add egg white and process again, then mix in tapioca flour, salt, baking powder, and the fried and ground shallots and garlic until the texture is like paste
Boil water and reduce heat, take portions of the mixture, stuff with the filling, shape into balls using a spoon, and drop into the water until they float
Remove and place in ice water, check the texture of the meatballs
Make the broth by boiling the remaining water from cooking the meatballs
Add fried garlic, salt, pepper, green onion, and celery, then serve the meatballs with accompaniments
Tips
Ensure the meatball texture is chewy before proceeding
