Bakso Ayam (Chicken Meatballs)
Bakso Ayam tantalizes our taste buds with its tenderness and richness; a dish dearly loved by many households.
Ingredients
- 800 gr boneless skinless chicken breast, ground
- 5 tbsp ice-cold water
- 6 tbsp cloves garlic, minced
- 2 tsp white pepper
- Salt to taste
- Sugar to taste
- 1 egg white
- 1 tsp chicken powder (optional)
- 1 tsp baking powder
- 3 tbsp tapioca starch, or potato starch
- 1 tbsp fried onion, crushed
Instructions
- Put the minced chicken breast in a large mixing bowl and add five tablespoons of ice-cold water slowly (one tablespoon at a time) over the chicken. Meatballs are kept chewy this way.
- To a bowl, add the minced garlic, white pepper, salt, sugar, egg white, chicken powder (optional), baking powder, tapioca starch and white egg.
- Stir all those spices into the ground chicken breast well. Put a plastic wrap on the bowl and refrigerate the mixture for at least 30 minutes or up to two hours.
- Prepare a sizable pot and bring a generous amount of water to boil; after which, reduce the heat until small bubbles gently break the surface— an indication that it is simmering lightly. Let the meatballs bounce in the gentle simmer— this way they retain their texture without becoming tough due to overcooking.
- Use your spoon and scoop tablespoonfuls of the chicken mixture into the simmering water, let the meatballs become buoyant and float to the surface.
- Then, allow it to simmer for another 30 seconds before taking them out of the water and carefully place them into the bowl of ice-cold water so that it stops cooking and remains plump and juicy.