Birds 11: Chicken Meatballs (雞圓)

This recipe consists of minced chicken breast meat formed into balls as large as wine cups. They are savoury and tender like shrimp balls. The household of Yangzhou Magistrate Zangba prepares this dish extremely well. The meat is kneaded into balls with pork fat, radish, and starch. They must not be stuffed with fillings.

羽族單::雞圓
斬雞脯子肉為圓,如酒杯大,鮮嫩如蝦圓。揚州臧八太爺家制之最精。法用豬油、蘿蔔、芡粉揉成,不可放餡。

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Chicken meatballs. In this case, cooked in soup. (Credit: masa from Japan)

This is basically chicken breast prepared using a standard technique for making shrimp cakes. What this should mean is that they were most likely fried and eaten straight like shrimp balls and cakes.

Still it’s also possible that after frying they were cooked in soup like lions-head meatballs (獅子頭). However with chicken breast meat this is probably not a good idea since it makes the meat floury and dry, like the way my brother-in-law cooks them.

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