CHINESE STYLE MEATBALLS IN A SWEET AND SPICY ORANGE SESAME SAUCE

YOU CAN SERVE THESE MEATBALLS WITH ALMOST ANY KIND OF NOODLE. YOU CAN ALSO USE A WIDE VARIETY OF GREENS. THE MORE TENDER THEY ARE THE FASTER THEY WILT. THIS IS A HOME STYLE DISH SO ADAPT IT TO WHATS AVAILABLE IN YOUR PANTRY.  I ALSO USE LEFTOVER SAUCES FROM CHINESE TAKE OUT- THE CHILLI VINEGAR, SOY SAUCE AND RED CHILLI PASTES YOU OFTEN GET.

 

FOR 8-9 MEATBALLS COMBINE IN A MIXING BOWL

• 1/2 KG FINELY MINCED CHICKEN
• 2 TBSP FINELY CHOPPED GREEN OR REGULAR WHITE ONION
• 1 TBSP MINCED GARLIC
• 1 TSP FERMENTED RED CHILLI PASTE
• 1 TSP CHILLI VINEGAR
• 1/2 TSP SALT
• 1 TBSP FINELY CHOPPED PARSLEY OR CHIVES OR USE FRESH CORIANDER IF IN A JAM

TO ROLL MEATBALLS

• 1/4 CUP WHITE SESAME SEEDS
• 1 CUP CORNFLOUR
• VEGETABLE OIL FOR FRYING

FOR SAUCE WHISK IN A BOWL

2 CUPS PACKAGED ORANGE JUICE

• 1/2 CUP SOY SAUCE
• 1-1.5 TEASPOON FERMENTED RED CHILLI PASTE OR TO TASTE (THE KIND TAKE OUT GIVES YOU!)
• 1 TSP DARK HONEY OR TO TASTE
• 1 TBSPN FRESH GARLIC  PASTE
• 1 TBSPNS FRESH GINGER PASTE
• ZEST OF ONE ORANGE PLUS USE THE JUICE ALSO
• 1 TSP WHITE PEPPER POWDER
• 1 TBSP OYSTER SUACE OR USE MORE SOY SAUCE
• 2 TBSPNS TOASTED SESAME OIL (REGULAR SESAME OIL IS FINE TOO)
• 2 TBSPNS CHILLI VINEGAR
• 1 TBSPN CORNSTARCH

TO SAUTE

• 2 GREEN ONION STALKS AND BULBS FINELY SLICED
• 1 TSP VEGETABLE OR PEANUT OIL
• 2-3 HEADS OF TENDER BABY BOK CHOY/ 1.5 CUPS OF WATERCRESS/MIZUNA/ROCKET

 

METHOD

• LIGHTLY SAUCE GREEN ONIONS IN A SKILLET WITH OIL. SWITCH OFF FLAME AND ADD THE SESAME ORANGE SAUCE, RESERVE.
• ROLL CHICKEN MEATBALLS AND PLACE ON A TRAY OR PLATE.
• IN SMALL BOWL COMBINE SESAME SEEDS AND CORN FLOUR
• SET A SKILLET WITH ATLEAST 1 INCH OIL TO HEAT.
• ROLL MEATBALLS IN SESAME AND CORNSTARCH AND FRY UNTIL GOLDEN IN HOT OIL. DRAIN AND PUT INTO THE SESAME ORANGE SAUCE.
• START THE FLAME ON MEDIUM AND SIMMER THE MEATBALLS UNTIL THE SUACE IS REDUCE TO HALF ITS VOLUME. ADD A LITTLE CORNSTARCH TO THICKEN THE SAUCE.
• PLACE THE GREENS IN A WIDE SERVING DISH. POUR THE PIPING HOT SAUCE AND MEATBALLS OVER THE GREENS. THE HEAT WILL WILT THE GREENS. IF YOU PLAN TO USE LARGER BOK CHOY THEY TEND TO TAKE LONGER TO COOK SO PARTIALLY BLANC THEM IN HOT WATER. MORE TENDER GREENS LIKE WATERCRESS, ROCKET AND MIZUNA WILT QUICKLY.
• SERVE WITH NOODLES OF YOUR CHOICE.