Chicken Balls With Oriental Dipping Sauce ( Gluten-Free) - cooking recipe

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

Preparation

Dice the chicken fillets into very small pieces.
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.
Add the finely diced onion and celery to the wok and stir0fry for 1-2 minutes, until softened.
Place the cooked onion, celery and chicken into a food processor and process until finely minced.
Add soy sauce and enough egg to make a firm mixture. Season with salt and pepper.
Using damp hands, shape the chicken mixture into about 30 balls. Refrigerate.
To make the dipping suace: mix all the sauce ingredients in a small bowl and set aside.
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.
Drain the chicken balls on paper towel and keep warm.
Serve the chicken balls on toothpicks with the dipping suace.