Bean sprout chicken meatballs

 

[Ingredients] (For 1 storage container)

Bean sprouts: 1 bag (200g)

Salt: a pinch

Ground chicken (thigh): 200g

Perilla leaves: 10

Potato starch: 1 tablespoon

Ginger (tube): 1cm

Soy sauce: 1.5 tablespoons

White dashi: 1 teaspoon

Potato starch: 1 teaspoon

Water: 3 tablespoons

Oil: appropriate amount

[Preparation]

1. Rinse the bean sprouts with water and drain in a colander. Finely chop the perilla leaves.

[Instructions]

1. Place the bean sprouts and salt in a heatproof dish. Mix by breaking the sprouts into 1cm lengths. Cover with plastic wrap and heat in the microwave for 4 minutes.

2. In a bowl, combine ground chicken, shiso leaves, bean sprouts (drained and cooled), potato starch, and ginger. Mix well and let it rest in the refrigerator.

3. Heat oil in a frying pan and arrange the meat mixture in rounds.

4. Cook over medium heat, turning occasionally, until browned on all sides. Cover and steam-fry for about 4 minutes.

5. Remove the lid and reduce the heat to low. Add the mixed <seasonings> and simmer until the sauce thickens to the desired consistency.