Serving size: 3 – 4 people
Preparation Time: 15 - 20 minutes
Cooking Time: 5 – 6 minutes
INGREDIENTS
1 can Tomato Puree 220g
400g Chopped Chicken Meat
4 soup spoons Chopped Shallot
2 soup spoons Chopped black fungus
1 soup spoon Chopped glass noodles
2 soup spoons Cornstarch
6 soup spoons Sliced Scallion
6 soup spoons Sliced Cilantro
8 teaspoons Chopped Garlic
2 teaspoons Ground Dried Pepper
7 teaspoons Sugar
2 teaspoons Salt
2 soup spoons Cooking Oil
CHICKEN BALL
Mixing chicken meat, black fungus, scallion, cilantro, cornstarch, glass noodles, pepper, shallot
Adding 2 teaspoon sugar and 1 teaspoon salt into the mixture -> Mix well
Dividing the mixture into the small parts and rolling them to make the chicken balls
Steaming the balls
COOKING WITH TOMATO SAUCE
Heating cooking oil and garlic
Adding 3 soup spoons of sliced shallot
Adding 1 can of Tomato puree -> Mix well
Adding 3.5 teaspoons sugar, 1/3 teaspoon salt and 3 soup spoons water
Adding steamed chicken balls into the tomato sauce -> Mix well
Adding 2 soup spoons scallions -> Mix well
Turn off the stove.
PRESENTATION
Performing the dish with cilantro for decoration.
Served with rice or bread and vegetable