Dice the chicken fillets into very small pieces.<
arge bowl, combing the egg, chicken mince, breadcrumbs, ginger, lemongrass and
mall bowl; set aside for chicken balls. Add garlic to onions in
Mix all the Chicken Ball ingredients together except the
In a large mixing bowl combine all of the ingredients and with a small ice scoop and form balls.
Place onto a half sheet pan and refrigerate to set and bag into heavy duty freezer bag and into the freezer.
These chicken balls are great deep fry or steamed.
Make about 50 1 1/2oz balls.
oom temperature while making the chicken balls or you may cool to
bowl, combine the minced chicken, 1 chopped onion, parmesan, breadcrumbs
In a large bowl combine the chicken, onion, cloves, ricotta cheese, mozzarella cheese, Parmesan cheese, ketchup, basil, parsley and eggs. Mix well and form about 30 balls out of the mixture, using hands.
Roll balls in extra Parmesan cheese and cracker crumbs. Heat oil in a large skillet over medium high heat and fry chicken balls until golden brown, 15 to 20 minutes.
In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well.
Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.
o 180\u00b0C.
Combine chicken, breadcrumbs, onion, garlic, hoisin and
Beat cheese and mayonnaise until blended.
Add rest of the ingredients, except coconut.
Mix well.
Chill about 1 hour. Shape into chicken balls.
Roll in coconut.
Chill 4 to 5 hours before serving.
Makes 30 or so small chicken balls.
Cut up chicken in small chunks and fry.
In small mix cream cheese, butter, Lawrys, and garlic salt until the cream cheese is real soft. Add cooked chicken. Roll in crescent rolls. Bake about 20 minutes. Makes about 16 chicken balls.
Poach chicken in boiling water until tender. Cut into chunks and shred between 2 forks.
Add cream cheese, garlic, sage & mushrooms.
Separate crescent rolls into triangles. Place a rounded Tblsp of filling on each triangle and pull all edges up to seal.
Roll in corn flakes and place on cookie sheet.
Bake in 350 degree oven for about 20 minutes, or until golden brown. Heat cream of chicken soup over low heat until smooth and hot (do NOT dilute).
Serve chicken balls with soup poured over each one.
nch pieces.
Put
chicken and bread through fine blade
mix, food process, shape into balls (~ 2\" dia) and freeze on cookie sheets. Store in freezer storage bags and nuke 30 sec/serve.
owl, dilute the cream of chicken soup with the remaining broth
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse