This is one of L.'s favorite meals that my mother makes for him. She poaches these chicken meatballs in a fragrant broth, and they are velvety and delicious with a wonderful mouthfeel and texture. I never make them because you don't want to mess with your momma's recipe. We are on the Cape and L. was craving them so I broke down and made a batch, sauteed and finished them in the broth, rather than poaching them. They were pretty good.
That being said, I am transcribing my mother's original recipe verbatim because hers are better. Both L. and I agreed, he perhaps with a bit too much alacrity. But alacrity was the name of the game as this 20-minute challenge was completed in 9:28.
1 lb ground chicken
1 egg
2 Tbsps flour
1 scallion, finely chopped
1/2 tsp salt
2 c water
3 Tbsps soy sauce
1 1/2 Tbsps mirin
2 tsps sugar
2 Tbsps cornstarch
sancho pepper or shichimi togarashi (if not available use a tiny bit of finely ground red pepper)
Mix the chicken, egg, flour and salt together. Stir in the chopped spring onion.
Form the mixture delicately into golf ball sized balls and roll in the cornstarch.
Heat water in a pan over medium heat. As soon as it boils, add the meatballs and boil for 3-4 minutes.
Add the soy sauce, mirin and sugar. Cover, lower heat to medium, and cook for another few minutes.
Remove from the pan, drizzle with some of the sauce, sprinkle with the spice mix and serve with rice.
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