I am posting a Gluten Free recipe to give some love to all my followers who are gluten intolerant. Be sure to make sure that the ingredients you buy are listed as gluten free to make sure that it is truly gluten free if required for your diet. The dipping sauce is delicious and compliments these little gems perfectly I have listed adding rice wine or sherry I like to do a combination. I hope you enjoy.
Ingredients
Chicken Balls
2 chicken breast fillets
3 tablespoons vegetable oil
1 brown onion, finely diced
1/2 stick celery, finely diced
1 tablespoon gluten-free soy sauce or 1 tablespoon Braggs liquid aminos
1 egg, lightly beaten
salt, to taste
pepper, to taste
Oriental Dipping Sauce
3 tablespoons soy sauce, gluten-free or 3 tablespoons Braggs liquid aminos
1 tablespoon oyster sauce, gluten-free
2 tablespoons rice wine or 2 tablespoons dry sherry
1 teaspoon toasted sesame seeds
Directions
1. Dice the chicken fillets into very small pieces.
2. Heat 1 tablespoon of oile in a preheated wok or frypan/skillet and and stir-fry the chicken over high heat for 3 minutes or until golden. Remove from wok and set aside.
3.Add the finely diced onion and celery to the wok and stir-fry for 1-2 minutes, until softened.
4. Place the cooked onion, celery and chicken into a food processor and process until finely minced.
5. Add soy sauce and enough egg to make a firm mixture. Season with salt and pepper.
6. Using damp hands, shape the chicken mixture into about 30 balls. Refrigerate.
Dipping Sauce
1. Mix all the sauce ingredients in a small bowl and set aside.
Finish Meat Balls
1. Heat the remaining oil in a wok or pan and stir-fry the chicken balls until golden. Brown a few at a time- 6 was suggested inthe original recipe.
2. Drain the chicken balls on paper towel and keep warm.
Serve the chicken balls on toothpicks with the dipping sauce.
Bon Appetit
All photos taken by me unless otherwise stated
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