Light Bites Recipes - Grilled Chicken Balls on Skewers Recipe

Ingredients

• 300g/11oz skinless chicken, minced (ground)

• 2 eggs

• 2.5ml/1/2 tsp salt

• 10ml/2 tsp plain (all-purpose) flour

• 10ml/2 tsp corn flour (cornstarch)

• 90ml/6 tbsp dried breadcrumbs

• 2.5cm/1 in piece ginger, grated

For the yakitori sauce:

• 60ml/4 tbsp sake

• 75ml/5 tbsp shoyu

• 15ml/1 tbsp mirin

• 15ml/1 tbsp sugar

• 2.5ml/1/2 tsp corn flour (cornstarch) blended with 5ml/1 tsp water

Serves 4

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Method:

1. Soak eight bamboo skewers for about 30 minutes in water. Put all the ingredients for the chicken balls, except the ginger; in a food processor and process to blend well.

2. Shape the mixture into a small ball about half the size of a golf ball. Make a further 30-32 balls in the same way.

3. Squeeze the juice from the grated ginger into a small mixing bowl. Discard the pulp. Preheat the grill (broiler). Add the ginger juice to a small pan of boiling water.

4. Add the chicken balls, and boil for about 7 minutes. or until the color of the meat changes and the balls float to the surface. Scoop the balls out using a slotted spoon and drain on kitchen paper.

5. In a small pan, mix all the ingredients for the yakitori sauce, except the corn flour liquid. Bring to the boil, then simmer until the sauce has reduced slightly.

6. Add the corn flour liquid and stir until thickened. Transfer to a small bowl. Drain the skewers and thread 3-4 balls on each.

7. Grill (broil) for a few minutes, turning frequently until they brown. Brush with sauce and return to the heat. Repeat twice, then serve.