Bakso Ayam Wortel // Chicken Carrot Balls

As my multiply contacts/readers, you might wonder how to make Chicken Carrot Balls that I posted the picture yesterday as condiment for Mie Jamur Pangsit Bakso. One you should remember this recipe is just my idea but absolutely worth to try. You can add into your soup or just eat the way it is by dipping in hot sauce or other sauce that you like.



Ingredients:
350 frozen ground lean chicken
10 peeled baby carrots
1 tsp garlic powder
1/8 tsp grated ginger
2 green onion, finely sliced
1/2 egg, beaten
salt and ground white pepper, as desired
sesame and soybean oil as desired
hagou flour (just because I didn't have any tapioca flour, so I used this flour instead, which is usually for making hakau/Chinese shrimp dumpling), depend on the consistency that you like

Directions:
Place chicken, carrot, garlic powder, ginger, green onion, salt, white pepper and oil in a food processor. Process until smooth.

Transfer into a bowl, add egg and flour, combine and knead until you get the consistency that you like. Roll the dough into balls

In a pot, add stock, when the stock starts to simmer (around 80C do not boil), add the balls. When the balls float to the top, it's ready. Drain and transfer into a bowl of cold water and ice cubes.

You can snack them with dipping into hot sauce.