Ingredients
- 1/2 kg (500 grams) chicken breast, cleaned and trimmed
- 250 grams tapioca flour (also known as sago flour)
- 1 egg white
- 3 cloves garlic, peeled
- Salt, to taste
- Black pepper, to taste
- Sugar, to taste
- Ice water (about 1/4 cup or as needed)
Instructions
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Prepare the Chicken and Garlic:
- Begin by finely grinding the chicken breast. You can use a food processor or blender to achieve a smooth, even texture.
- Similarly, finely grind the garlic cloves.
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Mix the Ingredients:
- In a large mixing bowl, combine the ground chicken and garlic. Add the tapioca flour, egg white, salt, black pepper, and sugar. Gradually incorporate ice water until the mixture reaches a smooth, cohesive consistency. The ice water helps to ensure a tender texture in the meatballs.
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Prepare the Water Bath:
- Fill a large pot with water, adding a generous amount of salt. Bring the water to a boil over medium-high heat, then reduce to a simmer.
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Shape and Cook the Meatballs:
- Using two tablespoons, carefully shape the chicken mixture into small balls and drop them into the simmering water. The meatballs will initially sink but will rise to the surface once cooked.
- Continue to simmer the meatballs until they float to the top and are fully cooked through, about 10-15 minutes.
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Serve:
- Once cooked, remove the meatballs from the water using a slotted spoon and let them drain. Serve hot as a delicious appetizer or incorporate them into your favorite dishes.
Enjoy your homemade chewy chicken meatballs! They are perfect for adding a flavorful touch to soups, stews, or even enjoying on their own with a dipping sauce.