What are the common methods of making chicken breast meatballs?

Chicken breast meatballs are a very common delicacy in daily life. The raw material is made from fresh chicken breast meat. Chicken breast meat is rich in nutritional value, rich in protein, and has a tender taste. It is very suitable for making meatballs or cooking. The method of making chicken breast meatballs is also very simple. Just marinate the chicken breast and process it into meatballs and cook it.

Introduction and characteristics of chicken breast meatballs

The flavor is rich and fragrant, fresh and delicious.

Cuisine and efficacy: Home cooking recipes

Ingredients for chicken meatballs:

100 grams of chicken breast, appropriate amount of chicken broth, 75 grams of potatoes, 50 grams of carrots, 40 grams of celery, 45 grams of onions, 1 egg white, 25 grams of bread, appropriate amount of milk, 5 grams of fine salt, a little MSG and pepper, 1 bay leaf, and 30 grams of butter.

Detailed steps for making chicken breast meatballs

1. Chop the chicken breast and onion into fine paste, then put them into a plate. Add egg white, milk, bread crumbs softened with water, salt, and MSG to make the filling.

2. Put the pot on the fire, add chicken soup, and after it boils, squeeze the chicken paste into balls with your hands and put them into the soup. After the balls are cooked, take them out and filter the soup with gauze for later use.

3. Slice all the onions and carrots; cut the celery into sections; and dice the potatoes. Take a frying pan, add onions, carrots, celery, potatoes, bay leaves and butter and stir-fry until fragrant, then pour in chicken soup and meatballs, and adjust the taste with salt and pepper.

Other approaches

Shredded Chicken with Silver Sprouts

Taste: White and light, crisp and tender

Main ingredients: 200g chicken breast, 150g mung bean sprouts, 1 red pepper, 1 green pepper

Seasoning: 2 tsp sesame oil, 1 tsp salt, 1/2 tsp sugar, 1/2 tsp MSG

1. Cut the chicken into thin strips, blanch in boiling water, and remove from the water; wash and cut the green and red peppers into strips for later use;

2. Put the mung bean sprouts into boiling water, blanch them, quickly take them out and drain the water;

3. Put the bean sprouts, shredded chicken and shredded chili into a bowl, add salt, MSG and sugar, mix well, and drizzle with sesame oil.

Braised Hericium erinaceus

Material

Ingredients: 250g Hericium erinaceus, 200g chicken breast

Accessories: 50g winter bamboo shoots, 100g cabbage, 20g astragalus, 20g atractylodes

Seasoning: 5g ginger, 5g green onion, 5g soy sauce, 5g cooking wine, 3g salt, 2g MSG, 5g starch, 20g vegetable oil

practice:

1. Boil Astragalus and Atractylodes macrocephala to extract 200 ml of juice; remove the thorns and old roots of Hericium erinaceus and cut into slices; slice the winter bamboo shoots.

2. Cut the chicken into pieces; cut the ginger into slices; cut the green onion into sections; remove the old ends of the cabbage and use the heart, blanch it in boiling water, and serve.

3. Heat oil in a pan to 70% hot. First, stir-fry the chicken and Hericium erinaceus. After they change color, add cooking wine, ginger slices, scallion segments and soy sauce. Add the medicinal juice and broth, and simmer over low heat until the meat is tender. Pick out the ginger and scallion, thicken with salt, MSG and wet starch, and serve.