Bakso Loa Hoa, China
- 75 grams of dried shrimp, soaked hot water until soft, puree
- 450 grams of chicken meat, finely chopped
- 2 tablespoons cornstarch
- 2 eggs
- 2 tsp salt
- 1 teaspoon pepper
- 1 teaspoon chicken bouillon powder
- 2 tablespoons fried shallots
- 2 carrots, diced small
- 75 grams oyster mushrooms, water soaked and thinly sliced
- 100 grams glass noodles, soaked hot water, drained, chopped
Soup:
- 1 tablespoon margarine
- 3 cloves garlic, crushed
- 1 ½ cups Chicken Stock
- 1 thumb ginger, crushed
- 2 tsp salt
- 1 teaspoon pepper
Complement:
- Sliced celery
- Tongcai
- Sliced scallions
- Chilli sauce
Directions:
- Mix the dried shrimp that have been mashed with minced chicken. Mix well.
- Add cornstarch, salt, pepper, instant chicken broth and fried onions, carrots, mushrooms and glass noodles. Mix well. Knead until dough can be formed.
- Round the dough, then steamed until cooked. Lift.
- Soup: Heat margarine and fry garlic until fragrant, put in broth. Add ginger, salt and pepper, bring to a boil.
- Serve meatballs with sliced celery, scallions and tongcai, along with chili sauce.
Categories:
Asian Foods,
Bakso,
Chinese Food,
Indonesian foods
