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Fried Chicken Balls in Sweet Prune Sauce

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


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


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

  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

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