Chicken Bouchees with Soy Sauce
From wynnebaer 17 years ago
- 30 minutes to make
- Serves 6
Another one from Williams and Sonoma...Great for a party
Ingredients
- 1 1/2 lb. chicken, diced into small pieces shopping list
- 8 tbls. soy sauce shopping list
- 4 tbls. muscat or another sweet white wine shopping list
- 1 tsp. five spice shopping list
- salt and pepper to taste shopping list
- 6 tbls. dry white vermouth shopping list
- peanut oil to cook shopping list
How to make it
- in a food processor, combine chicken, 2 tbls. soy sauce, 2 tbls. muscat, the 5 spice, and salt and pepper
- Process until it forms a fine texture
- Shape into walnut size balls
- In a small bowl, combine the rest of the muscat, soy sauce, and the vermouth
- Heat oil in frying pan over medium heat.
- Cook meatballs until golden brown, about 10-15 minutes.
- Remove meatballs from pan and discard any leftover oil
- Pour soy sauce wine mixture into the pan and return meatballs
- Cook over high heat, moving pan in circular motion, until all of the sauce evaporates and the meatballs are coated with a glaze.
People Who Like This Dish 4
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" It was excellent "