Chicken Meatballs with Crunchy Lotus Root
Chicken Meatballs with Crunchy Lotus Root

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chicken meatballs with crunchy lotus root. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Finely dice each strip, and place into a shallow dish. Peel the lotus root, grate it, and lightly squeeze out the water. Mix the chicken and lotus root together; and lightly season with salt and pepper. Place a meatball into the diced bread, and mold it while rolling it around in panko.

Chicken Meatballs with Crunchy Lotus Root is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Chicken Meatballs with Crunchy Lotus Root is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have chicken meatballs with crunchy lotus root using 4 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chicken Meatballs with Crunchy Lotus Root:
  1. Take 200 grams Minced chicken
  2. Prepare 200 grams lotus root
  3. Prepare 1 dash Salt and pepper
  4. Make ready 3 slice Sliced white bread

Squeeze the mixture so all ingredients are well incorporated. Even if you use lean meat, adding the grated lotus root will give it a tender texture. Heat water, carrot, and burdock in a saucepan. Add dashi granules if you need.

Steps to make Chicken Meatballs with Crunchy Lotus Root:
  1. Cut the bread for the coating. First, cut each slice it into 3mm wide strips.
  2. Cut each strip again into two or 3 strips.
  3. Finely dice each strip, and place into a shallow dish.
  4. Peel the lotus root, grate it, and lightly squeeze out the water. Mix the chicken and lotus root together; and lightly season with salt and pepper.
  5. Place a meatball into the diced bread, and mold it while rolling it around in panko.
  6. This is how it should look.
  7. This amount yielded about 15-20 meat balls.
  8. Next, deep-fry at 180°C-190°C. It is ready once the panko have browned.

Heat water, carrot, and burdock in a saucepan. Add dashi granules if you need. Mix all the ingredients with marinade except sesame and green onion, then shape into meatballs. On a medium high heat pan, fry the meat balls till cooked. Bring to boil and reduce the sauce.

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