House of Asia > Recipes > Chicken meatballs with shiitake mushroom sauce

Chicken meatballs with shiitake mushroom sauce

40 min.

6 portions

mild

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Chicken meatballs with shiitake mushroom sauce from Culinary Practice This is a culinary hit. There's no boredom, but it's tasty, aromatic, and filling.

Chinese Mushrooms Pork over 30 minutes

Ingredients

1 teaspoon garlic, ginger and chili paste
50 gr Shiitake mushroom sauce
Light soy sauce to taste
400 g minced chicken or turkey
1 egg size M
4 tablespoons of breadcrumbs
400 g mushrooms
1 shallot
1 clove of garlic
2 tablespoons of oil
350 ml of water
2 tablespoons of cream 12% (optional)
Pepper to taste
Fresh herbs to choose from: oregano, thyme, parsley, chives

A method of preparing

Mix the meat with the garlic, ginger, and chili paste. Add the egg, pepper, and 2 tablespoons of breadcrumbs. With wet hands, form small meatballs and coat them in the remaining breadcrumbs. Refrigerate for a few minutes.
Chop the shallot and garlic. Clean the mushrooms and cut into slices.
Heat 1,5 tablespoons of oil in a large frying pan, add the meatballs and fry until golden brown, turning occasionally and being careful not to burn them.
Transfer to a plate. Wipe the pan with a paper towel. Add the remaining oil, shallots, and garlic. Sauté until translucent. Add the mushrooms. Cook for 4 minutes. Add the shiitake sauce and water. Cook for 10 minutes. Season with soy sauce and pepper, and add the cream.
Serve with groats or pasta and fresh herbs.

TIP: For a vegetarian version, you can use beans instead of meat.