Stir-fried Chicken and Tofu Meatballs
“I first tried this dish at my workplace cafeteria, then refined the recipe and tested it at home. It has a light, mild flavor and is packed with nutrition. The finished chicken and tofu meatballs also pair well with leafy greens in a soup.”
Ingredients
Chicken breast
300g
Tofu
200g
Egg
1
Onion
as needed
Green bell pepper
as needed
Salt
as needed
Cooking wine
as needed
White pepper powder
a pinch
Light soy sauce
as needed
Chicken bouillon powder
a pinch
Scallion
as needed
Vegetable oil
as needed
Red bell pepper
as needed
Ginger
as needed
Instructions
1
Step 1
Finely mince the chicken. Add chopped scallion, chopped ginger, cooking wine, light soy sauce, white pepper powder, chicken bouillon powder, and salt. Mix well.
2
Step 2
Place the tofu into a food processor, add one egg, and blend into a smooth tofu paste.
3
Step 3
Add cornstarch to the minced chicken and tofu paste, and mix well.
4
Step 4
Pour water into a pot and bring to a boil. Add the formed meatballs and cook for a few minutes, then remove and set aside.
5
Step 5
Heat vegetable oil in a wok. Once hot, add green and red bell peppers and onion, and stir-fry briefly.
6
Step 6
Add the meatballs and stir-fry briefly. Add salt, chicken bouillon powder, light soy sauce, and some water.
7
Step 7
Prepare a little cornstarch slurry. Just before finishing, add it to thicken the sauce lightly, then turn off the heat and serve.
8
Step 8
Finished dish.
9
Step 9
Finished dish.
