Fisballs with Minced Chicken

If you like fishballs, you should try making this at home. These fishballs are filled with seasoned minced meat (you can use either chicken or beef), made without adding any flour or starch at all, and are really delicious. This type of fishballs is actually quite common to be found in supermarkets in packages, ready to be cooked and usually we will use these in soup dishes and not in stir fry dishes as the meat inside will scatter everywhere if you cut the fishballs into smaller pieces.

I think homemade one is so much better as you can use only meat without any additional of flour (especially in the filling) and we can adjust the seasonings. This is actually quite easy to make and will not take so much time and you can even freeze the leftover.

Ingredients:

For the fishballs;

1. 500 gr cold batang fish, no skin and bones
2. 100 gr ice cubes
3. 2 egg whites
4. 1 tsp fried garlic
5. 1/8 tsp ground white pepper
6. 1/2 tsp salt

Fillings:

1. 200 gr minced chicken
2. 1 tbsp light soy sauce
3. 1 tbsp dark soy sauce
4. 1 tbsp sesame oil
5. a dash of ground white pepper
6. 2 tbsp minced green onion

For the soup:

1. 1 kg chicken bones and feet
2. 2 L of water
3. bay leaves
4. 5 slices of ginger
5. celery stalks and leaves
6. salt and pepper, to taste
7. fried garlic with the garlic oil
8. green onions, minced

Other:

1. cold water
2. water to boil the fishballs

Method:

1. Make the fillings: combine all ingredients for the fillings (minced chicken, seasonings, and green onions) and mix well. Set aside
2. To make the fishballs: combine all ingredients to make the balls and process in a food processor until smooth and they form a paste. Wet the palm of your hands with water, then take 1 big spoonful of the paste and flatten it. Place the filling in the middle, shape and roll in your palm to make a nice smooth round ball. Drop each ball into a bowl of cold water
3. Bring to boil 2 L of water, then simmer. Drop the fishball one by one and continue to simmer until they float, then turn off the heat. Scoop the fishballs and set aside. Discard the water
4. For the soup: bring to boil chicken feet and bones, water, bay leaves, ginger, and celery. Once it boils, reduce the heat and simmer for 30 minutes. Turn off the heat, cover with a lid, and let rest for another 30 minutes. Strain the stock and discard the bones, chicken feet, bay leaves, ginger, and celery
5. Reheat the soup, seasoned with salt and pepper, and fried garlic with garlic oil. Once it’s boiled, add the fishballs, and bring to a boil again. Turn off the heat
6. Divide the fishball soup into serving bowl and top with minced green onions. Serve while it is still hot