Recipes - Indonesian

Chicken Balls with Egg Stew
Chicken Balls with Egg Stew


This delicious one-dish meal makes for a filling stew, consisting of chicken-filled meat balls that contain a hard-boiled quail egg each. Try this indonesian dish.
Cooking Time: 15mins - 30mins
Serves:Crowd
Total time: 30mins - 60mins
Course: Main
Cook Method: Shallow Fry
Cuisine: Indonesian









Ingredients:

20 hard boiled quail eggs (shells removed)
2 tbsp plain flour (sifted)
10 shallots (finely sliced)
3 cloves garlic (finely chopped)
3 tbsp oil
5 tbsp ABC Sweet Soy Sauce
350ml water
salt and pepper (to taste)

Mixture

300g minced chicken
1 egg (lightly beaten)
1 carrot (finely diced)
6 Chinese cabbage leaves (upper green part; finely chopped)
1 spring onion (finely chopped)
3 tbsp corn flour
½ tsp salt
¼ tsp pepper




Steps:
  1. Place mixture ingredients in a large bowl and mix ingredients in a circular motion until well-combined.
  2. Place 2 tbsp of plain flour in a bag and add quail eggs to coat.
  3. Flatten 1 tbsp of the mixture onto the palm of your hand and place one quail egg in the middle of the mixture. Form the mixture into a ball around the quail egg. Repeat this step until all ingredients are used up.
  4. Heat cooking oil and shallow-fry the chicken balls until golden brown. Remove from pan and drain most of the oil.
  5. Sauté sliced shallots and garlic until fragrant. Add pepper, water and sweet soy sauce and bring to the boil.
  6. Condense liquid to half, add the chicken balls, coat and simmer until sauce is further reduced. Remove from heat and serve.

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Chicken Balls with Egg Stew

Chicken Balls with Egg Stew

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This delicious one-dish meal makes for a filling stew, consisting of chicken-filled meat balls that contain a hard-boiled quail egg each. Try this indonesian dish.

Cooking Time: 15mins - 30mins
Serves: Crowd
Total time: 30mins - 60mins
Course: Main
Cook Method: Shallow Fry
Cuisine: Indonesian
Ingredients

20 hard boiled quail eggs (shells removed)
2 tbsp plain flour (sifted)
10 shallots (finely sliced)
3 cloves garlic (finely chopped)
3 tbsp oil
5 tbsp ABC Sweet Soy Sauce
350ml water
salt and pepper (to taste)

Mixture

300g minced chicken
1 egg (lightly beaten)
1 carrot (finely diced)
6 Chinese cabbage leaves (upper green part; finely chopped)
1 spring onion (finely chopped)
3 tbsp corn flour
½ tsp salt
¼ tsp pepper

Instructions
  1. Place mixture ingredients in a large bowl and mix ingredients in a circular motion until well-combined.
  2. Place 2 tbsp of plain flour in a bag and add quail eggs to coat.
  3. Flatten 1 tbsp of the mixture onto the palm of your hand and place one quail egg in the middle of the mixture. Form the mixture into a ball around the quail egg. Repeat this step until all ingredients are used up.
  4. Heat cooking oil and shallow-fry the chicken balls until golden brown. Remove from pan and drain most of the oil.
  5. Sauté sliced shallots and garlic until fragrant. Add pepper, water and sweet soy sauce and bring to the boil.
  6. Condense liquid to half, add the chicken balls, coat and simmer until sauce is further reduced. Remove from heat and serve.

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