Shiso Chicken Meatballs in Soy Sauce

What is the most important factor in making meatballs? It’s their bounce! If you want meatballs with exceptional bounce, buy a few pieces of chicken and chop them yourself. This process helps the meat develop a gel-like structure, enhancing the elasticity of the meatballs. This method not only makes the meatballs more resilient but is also relatively quick and produces better results than using pre-ground meat.

How to Make Meatballs More Tender and Bouncy?

To make meatballs with a bouncy texture, the key lies in how the meat is handled. Choose fresh chicken and chop it finely, rather than using pre-ground meat. This method helps to develop a better gel-like texture in the meat. After finely chopping the chicken, you can add some starch or egg white during the mixing process. This will enhance the elasticity of the meatballs, giving them a firmer, bouncier texture. This approach ensures that the meatballs retain a good texture after cooking and do not become mushy.

To make meatballs more tender and elastic, choose fresh chicken, finely chop it, and even add some cornstarch or egg white. This helps enhance the elasticity of the meatballs.

Perfect Pairing with Perilla Leaves

Perilla leaves (Shiso Leaves) pair perfectly with chicken. The unique aroma of perilla leaves blends seamlessly with the tender chicken, infusing each meatball with rich flavour. The fragrance of perilla enhances the depth of the chicken’s taste, making the dish even more delicious. This combination not only adds flavour but also enhances the visual appeal of the meatballs, making them look even more enticing.

Benefits of Perilla Leaves

Perilla leaves not only enhance the flavour of the dish but also offer a range of health benefits. They are rich in vitamins, minerals, and antioxidants, which help boost the immune system and improve digestive health. Their anti-inflammatory and antibacterial properties contribute to overall wellness, while their distinct aroma aids in stimulating appetite and enhancing the dining experience.

BigBoy's Shiso Chicken Meatballs in Soy Sauce is a feast for the senses, with their delightful texture and the perfect pairing of shiso leaves with chicken. This dish not only satisfies your taste buds but also provides health benefits while you enjoy a delicious meal.

Ingredients

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Chicken Meatballs

Chicken Thighs	400g
Carrot	1/3 each
Shiitake Mushroom (Soaked)	3 pcs
Spring Onion	1 sprig
Shiso Leaves	7 pcs
Sesame Oil	1 tbsp
Soy Sauce	2 tsp
Ground White Pepper	1 tsp
Cornstarch	2 tsp

Soy Sauce Glaze

Soy Sauce	40ml
Mirin	40ml
Water	80ml
Sugar	1 tsp
Cornstarch	1 tsp

Garnish (optional)

Ginger	1 pc
Cherry Tomato	3 pcs

Steps

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1. Remove the skin from the chicken thighs and then chop the meat into mince.

2. Peel and dice the carrots; dice the mushrooms; chop spring onion; stack the shiso leaves, roll them up, and cut into thin strips; grate the ginger (the ginger juice can be added to the chicken for marinating later); halve the cherry tomatoes.

3.Add carrots, mushrooms, spring onion, and shiso leaves to the ground chicken. Then, mix in ginger juice (if available), sesame oil, 2 tbsp of soy sauce, pepper, and 2 tbsp of cornstarch. Stir well until completely combined, and marinate for 20 minutes.

4. Prepare the sauce: Combine soy sauce, mirin, water, and cornstarch, and mix well. Set aside.

5. Heat a pan over medium heat and add 2 tbsp of oil. Place chicken filling portions about the size of a scoop of ice cream into the pan. Fry one side for about 3 minutes until golden brown, then flip and cook the other side for about 3 minutes until golden brown as well. (After flipping, gently press the surface with a spatula to ensure the meatballs cook evenly.)

6. Maintain a medium-low heat, add the pre-mixed soy sauce, cover, and cook for 5-6 minutes, or until the sauce thickens. Then, serve.

7. After plating, garnish with minced ginger and cherry tomatoes. If you have extra shiso leaves, you can wrap a whole leaf around each meatball for an enhanced flavour.