Chicken Bouchees With Soy Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another one from Williams and Sonoma...Great for a party Ingredients:
1 1/2 lb. chicken, diced into small pieces |
8 tbls. soy sauce |
4 tbls. muscat or another sweet white wine |
1 tsp. five spice |
salt and pepper to taste |
6 tbls. dry white vermouth |
peanut oil to cook |
Directions:
1. in a food processor, combine chicken, 2 tbls. soy sauce, 2 tbls. muscat, the 5 spice, and salt and pepper
2. Process until it forms a fine texture
3. Shape into walnut size balls
4. In a small bowl, combine the rest of the muscat, soy sauce, and the vermouth
5. Heat oil in frying pan over medium heat.
6. Cook meatballs until golden brown, about 10-15 minutes.
7. Remove meatballs from pan and discard any leftover oil
8. Pour soy sauce wine mixture into the pan and return meatballs
9. Cook over high heat, moving pan in circular motion, until all of the sauce evaporates and the meatballs are coated with a glaze.
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