Wonton Destruction
Aug. 5th, 2024 11:03 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chicken Meatballs in Plum Sauce...For Science!
"This has the flavor of chicken wonton filling, but there's no messy folding or frying."
1 lb ground chicken
1 shallot, minced
2 Tbsp cilantro
1 Tbsp soy sauce
1/4 tsp each white pepper and ginger
1/2 cup plum jam (I used house-made Santa Rosa)
1/2 cup water
2 Tbsp soy sauce
2 tsp chile paste
1/4 tsp ginger
1 clove garlic (Ha! I used... more.)
1 bunch green onions, sliced, 2 Tbsp reserved
steamed rice for serving
Make the meatballs: in a medium bowl, combine the ground chicken, shallot, cilantro, soy sauce, pepper, and ginger. Mix with your hands until all the ingredients are evenly distributed. Shape the mixture into 1" meatballs, placing on a parchment-lined baking tray. Bake at 375° for 15 minutes, until lightly browned.
Add the jam, water, soy sauce, chile paste, ginger, garlic, and green onions to the CultPot. Cook on sauté for about 3 minutes, breaking up the jam and combining the ingredients as you go.
Place the meatballs in a single layer in the CultPot; they will not be completely covered by sauce. Seal the Pot and cook for 8 minutes on high pressure. Vent when done and transfer the meatballs to a serving dish with a slotted spoon.
Cook the remaining sauce on sauté for 7 minutes, stirring often, to reduce the sauce to a glossy, pourable glaze. Pour said glaze over the meatballs and sprinkle with reserved green onion. Serve over steamed rice.
What worked: They were decent. The sauce did in fact taste like plum sauce.
What didn't: The meatballs were kinda bland. The sauce did not reduce much in 7 minutes, but I did not keep it going until it did reduce to the promised glaze.
Will I make it again? Possibly. I would add 1 tsp fish sauce to the sauce for more umami, and replace the ground chicken with turkey or even duck if we wanted a bit more extravagance. It also needed some crunch, like crispy rice noodle or chopped peanut/cashew.
"This has the flavor of chicken wonton filling, but there's no messy folding or frying."
1 lb ground chicken
1 shallot, minced
2 Tbsp cilantro
1 Tbsp soy sauce
1/4 tsp each white pepper and ginger
1/2 cup plum jam (I used house-made Santa Rosa)
1/2 cup water
2 Tbsp soy sauce
2 tsp chile paste
1/4 tsp ginger
1 clove garlic (Ha! I used... more.)
1 bunch green onions, sliced, 2 Tbsp reserved
steamed rice for serving
Make the meatballs: in a medium bowl, combine the ground chicken, shallot, cilantro, soy sauce, pepper, and ginger. Mix with your hands until all the ingredients are evenly distributed. Shape the mixture into 1" meatballs, placing on a parchment-lined baking tray. Bake at 375° for 15 minutes, until lightly browned.
Add the jam, water, soy sauce, chile paste, ginger, garlic, and green onions to the CultPot. Cook on sauté for about 3 minutes, breaking up the jam and combining the ingredients as you go.
Place the meatballs in a single layer in the CultPot; they will not be completely covered by sauce. Seal the Pot and cook for 8 minutes on high pressure. Vent when done and transfer the meatballs to a serving dish with a slotted spoon.
Cook the remaining sauce on sauté for 7 minutes, stirring often, to reduce the sauce to a glossy, pourable glaze. Pour said glaze over the meatballs and sprinkle with reserved green onion. Serve over steamed rice.
What worked: They were decent. The sauce did in fact taste like plum sauce.
What didn't: The meatballs were kinda bland. The sauce did not reduce much in 7 minutes, but I did not keep it going until it did reduce to the promised glaze.
Will I make it again? Possibly. I would add 1 tsp fish sauce to the sauce for more umami, and replace the ground chicken with turkey or even duck if we wanted a bit more extravagance. It also needed some crunch, like crispy rice noodle or chopped peanut/cashew.
