Thursday, January 11, 2007
½ cup milk
1 cup corn oil
3 fresh scallions (thinly sliced)
1/2 bunch fresh parsley (minced)
3 tablespoons grated parmesan
1 skinless, boneless chicken breast (2 breast halves)
3 tablespoons fine bread crumbs
1 cup bread crumbs (3- 4 bread slices, do not use stale)
1 teaspoon tyme
1 teaspoon freshly ground black pepper
Bake fresh bread slices in a 300 degrees F / 150 degrees C / Gas mark 2 oven for aproximately 10 minutes, turning halfway through. Remove from oven and let it cool.
Tear the bread slices into smaller pieces. Use a food processor to turn the pieces of bread into bread crumbs. Continue to grind until a coarse texture.
The chicken breast halves should be cut into 1-inch cubes before it is placed into the food processor. Grind the chunks in a food processor until coarsely grounded.
Combine grounded chicken breasts, grated parmesan, 1 cup bread crumbs, milk, minced scallions and parsley in a medium sized bowl and knead well. Sprinkle salt, thyme and black pepper and continue to knead. Cover with cling film and place in a fridge to set for 1 hour.
1 hour later, take it out of the fridge, knead well until well mixed. Shape the mixture into small balls and flatten each into a circle about 2 inches in diameter. Dip the chicken balls in the whisked egg first and then in the breadcrumbs. Be careful to ensure that the the entire chicken ball is completely covered with the breadcrumbs.
Heat the corn oil in the frying pan. If the oil is not hot enough, the meatballs will absorb too much oil and become greasy. If the oil is too hot, the surface of meatballs will burn from the direct heat of the oil.
Add the chicken balls in small batches and fry them until cooked through. Fry both sides of chicken balls. Repeat with the remaining chicken balls, returning oil to the same level between batches.
Remove the fried chicken balls with a slotted spoon, drain them on a paper towel. Once the excess oil has drained off the chickenballs, place them on a warmed serving platter.
Have a good appetite!