Adobo Chicken Balls (Print Version)
# Ingredients:
01 -
1 medium yellow onion, sliced.
02 -
2 teaspoons brown sugar.
03 -
½ cup coconut milk.
04 -
½ teaspoon garlic powder.
05 -
4 large carrots, sliced into quarter-inch rounds.
06 -
½ cup chicken broth.
07 -
¼ teaspoon black pepper.
08 -
1 large egg.
09 -
2 tablespoons vegetable oil.
10 -
½ teaspoon kosher salt.
11 -
4 garlic cloves, sliced thinly.
12 -
1 pound ground chicken (lean).
13 -
½ cup panko breadcrumbs.
14 -
¼ cup soy sauce.
15 -
2½ tablespoons white vinegar.
16 -
1 green onion, sliced for topping.
17 -
1 bay leaf.
18 -
1 teaspoon onion powder.
# Instructions:
01 -
Stir together the chicken, panko, egg, seasonings, salt, and pepper until it’s combined well.
02 -
In a measuring cup, stir coconut milk, chicken broth, soy sauce, sugar, vinegar, and pepper.
03 -
Grease your hands, roll the mixture into meatballs, and brown them in oil by turning until all sides have color, about 5 minutes.
04 -
Slide the meatballs to one side, add the sliced garlic, and brown it. Scatter onion, sliced carrots, and bay leaf around the pan.
05 -
Pour the sauce mixture into the pan. Cover it and let everything cook gently on medium-low heat for 15 minutes.
06 -
Take the lid off and let it cook for another 5 to 7 minutes until the sauce reduces and thickens. Garnish with green onions.
# Notes:
01 -
Using damp hands makes rolling the meatballs easier and stops them from sticking.
02 -
Store extra portions in the fridge—they taste great later.
03 -
This dish pairs nicely with rice or cauliflower rice.