Submitted by:
 faves

Fried Chicken Balls in Sweet Prune Sauce


Preparation Time:   30  (mins)
Cooking Time:   20  (mins)
Cooking Method:   Deep fry
Cook level:   Difficult

Ingredients

Chicken meat 380 g
Shrimp(s) 5 pcs [meat]
Chinese mushroom(s) 1 pc [soaked and diced]
Peanuts 1/2 bowl [fried, chopped]
Hawthorn flesh 38 g
Preserved sweet prunes 3 pcs
Water 1 bowl


Marinade

Pure Sesame Oil a little
Premium Light Soy Sauce 1 1/2 tsp
Pepper a little
Corn starch 1 1/2 tsp
Sugar 1/2 tsp
Egg 1 pc
Tomato Ketchup 2 tbsp
Premium Oyster Sauce 2 tsp
Sugar 2 tbsp
Corn starch 1 tsp
Lemon juice a little


Directions
  1. Add water to hawthorn flesh and preserved sweet prunes. Steam until very soft. Strain liquid to get half bowl of prune sauce. Stir in seasoning mix.
  2. Mince chicken meat and shrimp meat. Add Chinese mushroom, chopped peanuts and marinade. Stir well until meat is sticky. Form into small balls.
  3. Heat oil. Deep-fry or pan-fry meatballs over low heat until done. Drain.  Arrange on a serving plate.
  4. Heat through prune sauce. Pour over fried chicken balls.


    This recipe is provided by Intercontinental Grand Stanford Hong Kong - Chinese Head Chef Leung Fai Hung.



Tag: Chicken, Preserved sweet prunes

  • Fried Chicken Balls in Sweet Prune Sauce
  • Yun Nan Cabbage Rolls
  • Fried BBQ Mushrooms in Oyster Sauce
  • Stewed Pork Balls in Brown Sauce
  • Braised Chicken and Mushrooms with Oyster Sauce
  • Stir-fried Spicy Lamb Meat
  • Blended Noodles with Pork and Hoisin Sauce
  • Noodles with Shredded Pork
  • Stir-fried Assorted Vegetables with Sesame Seeds
  • Fried Fish in Premium Fruity Sauce

Find Us Online

RECIPES SEARCH
search