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Welcome Cooking - Japan




227g ground chicken, 1 large egg, 2 stalks of spring onion, 20g ginger, 2T oil.

(1) 1/2 tsp mirin, 1/2 tsp ground white pepper, 1/4 tsp chicken bouillon powder.
(2) 2 tsp soy sauce, 1T cornstarch, 6T panko (i.e. Japanese bread crumbs).
(3) 1/4 cup of low-sodium canned chicken broth, 1/4 cup
of soy sauce, 1/4 cup of rice vinegar, 3T caster sugar.
(4) 1T cornstarch, 2T water.


1. Rinse ground chicken; Drain; Marinate in seasoning (1) for 45 minutes.
2. Rinse spring onion; Cut off both ends; Chop.
3. Peel, rinse and grate ginger with a grater; Squeeze for juice.
4. Beat an egg to a bowl; Beat till well blended.
5. Add the ground chicken from the step 1, 2/3 of the spring onion, 2 tsp of the ginger juice from the step 3, the egg solution and seasoning (2); Mix well; Slap the mixture hard to the cutting board quite a few times; Shape into balls with 2.54cm diameter with moistened hands.
6. Add seasoning (3) to a large bowl; Stir to mix till the sugar is dissolved.
7. Add seasoning (4) to another bowl; Mix well.
8. Heat a non-stick pan with 2T oil over a high heat; Turn to a low heat; Swish the pan around a bit; Arrange the chicken meatballs from the step 5 into the pan; Turn to a medium heat; Cook over a medium heat for 5 minutes (Frequently and carefully shake the pan to turn the meatballs); Turn to a low heat; Add the seasoning (3); Bring to the boil over a medium heat (about 3 minutes); Gently stir in the seasoning (4); Cook over a low heat till the sauce has thickened (about 1 minute); Turn off the heat; Arrange on serving plates; Sprinkle with the remaining spring onion; Garnish with the bamboo skewers.