Sweet and Sour Chicken Quenelles

Name: Sweet and Sour Chicken Quenelles
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 200 g Chicken breast (minced into a fine paste); 50 g Fresh shrimp meat (minced into small granules); 2 Eggs (beaten); 5 g Minced ginger; 8 g Minced garlic; 10 g Scallion rounds (fish-eye cut); a pinch Fine salt; 12 g Granulated sugar; 15 g Vinegar; 10 g Soy sauce; 1 g White pepper powder; 100 g Fresh stock; 40 g Cornstarch slurry; 1000 g (approximately 75 g consumed) Refined oil; to taste Water (for preparing the chicken paste; not listed in the original ingredient table)

Crispy outside and tender inside with a rich sweet-and-sour flavor, this Sichuan dish is made by shaping minced chicken and shrimp into balls, deep-frying them, and finishing with a sweet-and-sour glaze.

50 min

Easy

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Ingredients

Chicken breast (minced into a fine paste) 200 g

Fresh shrimp meat (minced into small granules) 50 g

Eggs (beaten) 2

Minced ginger 5 g

Minced garlic 8 g

Scallion rounds (fish-eye cut) 10 g

Fine salt a pinch

Granulated sugar 12 g

Vinegar 15 g

Soy sauce 10 g

White pepper powder 1 g

Fresh stock 100 g

Cornstarch slurry 40 g

Refined oil 1000 g (approximately 75 g consumed)

Water (for preparing the chicken paste; not listed in the original ingredient table) to taste

Instructions

Prepare the chicken filling

Mince the chicken breast into a fine paste, then add the water, fine salt, beaten egg, white pepper, and cornstarch slurry and beat in one direction until the mixture is smooth and cohesive. Fold in the minced shrimp granules and mix until evenly distributed. Set aside.

Fry the chicken quenelles

Place a wok over high heat and bring the oil to about 60% hot (roughly 150–160 °C / 300–325 °F). Squeeze the chicken filling through your palm to form round quenelles and gently drop them into the oil; once they hold their shape, remove and reserve. When the oil temperature returns to about 70% hot (roughly 175–185 °C / 350–365 °F), return the quenelles to the wok and fry a second time until crisp and golden. Remove and arrange on a serving plate.

Make the sweet and sour glaze

Leave a small amount of oil in the wok and heat to about 30% hot (roughly 90–100 °C / 195–210 °F). Add the minced ginger and garlic and stir-fry until fragrant. Pour in the sauce prepared by combining the soy sauce, vinegar, sugar, fine salt, fresh stock, and cornstarch slurry. Reduce until thickened, stir in the scallion rounds, then pour the glaze evenly over the chicken quenelles and serve immediately.