Tender Chicken Bakso (Indonesian Meatballs)
Ingredients:
- 500 grams boneless chicken breast
- 200 grams tapioca flour
- 5 cloves fried garlic
- 1/2 teaspoon black pepper
- 2 teaspoons salt
- 1 teaspoon chicken bouillon powder (Masako)
- 1 egg
- 1/2 teaspoon baking soda
- Ice cubes (as needed)
Instructions:
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Prepare the Chicken Mixture:
- Begin by placing the boneless chicken breast into a blender. Add the fried garlic, black pepper, salt, chicken bouillon powder, egg, and baking soda. Blend until the mixture is finely ground and smooth.
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Incorporate Tapioca Flour:
- Gradually add the tapioca flour to the blended chicken mixture. Continue blending until the mixture becomes a cohesive and slightly sticky dough. If the mixture is too thick, you can add a few ice cubes to help blend everything together smoothly.
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Form the Meatballs:
- Once the mixture is well combined, take a small amount and roll it into balls. The size of the meatballs can be adjusted according to your preference.
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Boil the Meatballs:
- In a large pot, bring water to a boil. Gently drop the meatballs into the boiling water, making sure not to overcrowd the pot. Cook until the meatballs float to the surface, which indicates they are cooked through. This process usually takes about 5-7 minutes.
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Chill and Reheat:
- Use a slotted spoon to remove the cooked meatballs from the pot and transfer them to a bowl of ice water. Allow them to cool and firm up for a few minutes. Once chilled, drain the meatballs and return them to the pot of boiling water. Simmer for an additional 15 minutes to ensure they are fully cooked and tender.
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Serve:
- Remove the meatballs from the pot and drain once more. Serve hot in your favorite broth, or enjoy them as a tasty snack with dipping sauce.
This recipe yields tender and flavorful chicken bakso, perfect for adding a delightful touch to your meals. Enjoy the authentic taste of Indonesian cuisine right at home!
