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Name: Chicken Meatballs with Cheese filling Recipe
Yield: 5 servings
Ingredients: 250 g chicken thigh fillet; 250 g chicken breast fillet; 2.5 tsp salt; 4 tsp sugar; 2 tsp chicken powder / flavor enhancer; ½ tsp pepper; 6 clove garlic, minced; 4 tbsp fried shallot; 80 g egg whites; 50 g tapioca flour; 8 g baking powder; 300 ml ice water; MEG Slice Melt; 75 g chicken skin; 5 clove garlic; 5 pc shallot; Water; 25 g dried chili; 2-3 tbsp oil; Kaffir lime; Water; Salt, to taste; Sugar, to taste; Flavor enhancer, to taste

Devina Hermawan August 3, 2021 Watch on YouTube ↗

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Chicken Meatballs with Cheese filling Recipe

Makes 5 servings

Bahan

Isian:

Minyak ayam bawang:

Pelengkap:

Kuah bakso:

Cara Membuat

Masukkan ayam, garam, gula, penyedap, dan merica ke dalam food processor blender hingga lengket lalu masukkan bawang putih blender hingga halus dan lengket
Tambahkan baking powder, putih telur, tepung tapioka, dan bawang goreng, blender kembali kemudian tambahkan air es sedikit demi sedikit, blender hingga tercampur rata
Pindahkan ke dalam mangkuk, tutup dengan plastic wrap lalu simpan dalam kulkas
Keluarkan adonan dari kulkas, bentuk bulat bakso lalu isi dengan keju MEG Slice Melt
Panaskan air, masukkan baso, masak di api kecil hingga matang
Untuk minyak ayam bawang, rebus kulit ayam dengan sedikit air kemudian potong-potong masak hingga air sedikit menyusut
Blender bawang merah dan bawang putih dengan sedikit minyak hingga halus, lalu masukkan ke dalam kulit ayam, masak di api kecil sedang
Untuk cabai bubuk, panaskan minyak lalu siram ke dalam cabai bubuk kering, aduk
Untuk kuah bakso, didihkan air lalu tambahkan garam, penyedap, dan gula, lalu masukkan bakso ke dalam kuah
Bakso siap disajikan dengan minyak ayam bawang, cabai bubuk, dan jeruk limau sebagai pelengkap

Ingredients

Filling:

Chicken Oil:

Condiments:

Meatball Broth:

Steps

Add the chicken, salt, sugar, flavor enhancer, and pepper into the food processor. Blend until sticky, then add garlic. Blend until smooth and sticky.
Add the baking powder, egg whites, tapioca flour, and fried shallots in. Blend, then add ice water bit by bit. Blend thoroughly.
Transfer to a bowl. Cover with plastic wrap and keep in the fridge.
Get the dough out of the fridge. Shape it into balls and fill with MEG Slice Melt.
Heat the water. Add the meatballs in and cook on low heat thoroughly.
For the Chicken Oil, boil the chicken skin with a bit of water. Slice, then cook until the water is reduced a bit.
Blend the shallots and garlic with a bit of oil until smooth. Add to the chicken skin and cook on medium-low heat.
For the dried chili, heat some oil and pour into the dried chili. Stir.
For the broth, boil some water. Then, add salt, flavor enhancer, and sugar. Add the meatballs into the broth.
Meatballs are ready to serve with chicken oil, dried chili, and kaffir lime on the side.