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4 months ago
Thursday 7 April 2011
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Sweet And Sour Chicken Balls by Videojug Team
You will need
Units:MetricUS ImperialUK Imperial
■ 450 g ground chicken
■ 1 egg
■ 1 clove garlic
■ ½ tsp salt
■ ¼ tsp pepper
■ 5 tbsp flour
■ 3 tbsp canola oil
■ 1 can pineapple chunks in own juice
■ 1 chicken bouillon cube
■ 1 green pepper
■ 2 tbsp cornstarch
■ 2 tbsp sugar
■ 1 tsp ground ginger
■ 2 tbsp soy sauce
■ 60 ml vinegar
Serves:
6
Preparation Time:
13 minutes
Cooking Time:
13 minutes
Step 1: Make the chicken mixture
Whisk together the egg, garlic, salt, and pepper in a medium bowl. Toss in the ground chicken and about 2 tablespoons of flour. Use your hands to thoroughly combine the chicken mixture until it is evenly blended.
Step 2: Form the chicken balls
Dust a sheet of waxed paper with the remaining flour. Drop a dollop of chicken mixture onto the floured sheet until the mixture is used up. Roll the mixture into over the flour to shape them into balls. Set the balls aside.
Step 3: Fry the chicken balls
Pour enough oil in a non-stick frypan. Place the pan over high heat. Once the oil is hot, drop the chicken balls and fry them for about 6 minutes until they are browned all over. If needed, work in batches to avoid overcrowding the pan. Use a slotted spoon to transfer the chicken balls into paper towels to drain the excess oil.
Step 4: Drain the oil from the frypan
Discard all but a tablespoon of oil from the frypan. Set the pan aside for later use.
Step 5: Make the pineapple juice mixture
Use a sieve to separate the pineapple juice from the fruit into a measuring cup. Add enough water to make about 1 cup of juice mixture. Toss in the bouillon cube. Stir the mixture until the bouillon is completely dissolved. Set the liquid mixture aside.
Step 6: Make the cornstarch mixture
In a small mixing bowl, mix together the cornstarch, sugar, and ginger. Whisk in the soy sauce and vinegar until the mixture is thoroughly combined and is smooth in texture.
Step 7: Make the sauce
Over low heat, saute the pineapple chunks and green peppers in the frypan used earlier. Saute for about 2 minutes before mixing in the prepared pineapple juice mixture. Stir in the cornstarch mixture. Allow the sauce to simmer while stirring constantly for about 5 minutes until it is clear and thick.
Step 8: Serve the chicken balls
Pour the sauce in a serving dish. Arrange the chicken balls on top. Serve the dish with newly cooked rice and crisp Chinese noodles.
Units:MetricUS ImperialUK Imperial
■ 450 g ground chicken
■ 1 egg
■ 1 clove garlic
■ ½ tsp salt
■ ¼ tsp pepper
■ 5 tbsp flour
■ 3 tbsp canola oil
■ 1 can pineapple chunks in own juice
■ 1 chicken bouillon cube
■ 1 green pepper
■ 2 tbsp cornstarch
■ 2 tbsp sugar
■ 1 tsp ground ginger
■ 2 tbsp soy sauce
■ 60 ml vinegar
Serves:
6
Preparation Time:
13 minutes
Cooking Time:
13 minutes
Step 1: Make the chicken mixture
Whisk together the egg, garlic, salt, and pepper in a medium bowl. Toss in the ground chicken and about 2 tablespoons of flour. Use your hands to thoroughly combine the chicken mixture until it is evenly blended.
Step 2: Form the chicken balls
Dust a sheet of waxed paper with the remaining flour. Drop a dollop of chicken mixture onto the floured sheet until the mixture is used up. Roll the mixture into over the flour to shape them into balls. Set the balls aside.
Step 3: Fry the chicken balls
Pour enough oil in a non-stick frypan. Place the pan over high heat. Once the oil is hot, drop the chicken balls and fry them for about 6 minutes until they are browned all over. If needed, work in batches to avoid overcrowding the pan. Use a slotted spoon to transfer the chicken balls into paper towels to drain the excess oil.
Step 4: Drain the oil from the frypan
Discard all but a tablespoon of oil from the frypan. Set the pan aside for later use.
Step 5: Make the pineapple juice mixture
Use a sieve to separate the pineapple juice from the fruit into a measuring cup. Add enough water to make about 1 cup of juice mixture. Toss in the bouillon cube. Stir the mixture until the bouillon is completely dissolved. Set the liquid mixture aside.
Step 6: Make the cornstarch mixture
In a small mixing bowl, mix together the cornstarch, sugar, and ginger. Whisk in the soy sauce and vinegar until the mixture is thoroughly combined and is smooth in texture.
Step 7: Make the sauce
Over low heat, saute the pineapple chunks and green peppers in the frypan used earlier. Saute for about 2 minutes before mixing in the prepared pineapple juice mixture. Stir in the cornstarch mixture. Allow the sauce to simmer while stirring constantly for about 5 minutes until it is clear and thick.
Step 8: Serve the chicken balls
Pour the sauce in a serving dish. Arrange the chicken balls on top. Serve the dish with newly cooked rice and crisp Chinese noodles.
Chocolate Muffins by the Videojug Team (on Videojug)
You will need
Units:MetricUS ImperialUK Imperial
■ 1 stick butter or margarine
■ 3 squares unsweetened chocolate
■ 250 g sugar
■ 1 egg
■ 2 tsp vanilla extract
■ 1 ds salt
■ 250 ml buttermilk
■ 500 g flour
■ 1 tsp baking soda
■ 250 ml mini semisweet chocolate chips
Serves:
12
Cooking Time:
20 minutes
Oven Temperature:
205° c - 400° f
Step 1: Prepare Chocolate Mixture
Set oven to 400 F. Mix together the butter and unsweetened chocolate in a large glass bowl. Place inside the microwave oven and cook on high for 2 to 2 1/2 minutes. Make sure that the mixture has completely melted and is smooth once stirred. Let it stand at room temperature until it becomes lukewarm.
Step 2: Mix Ingredients
In a separate bowl, mix together the sugar, egg, vanilla, salt, and buttermilk. Blend them all well. Add in the flour and baking soda making sure to mix them well. Pour the resulting mixture into the prepared chocolate mixture and stir. After which, add the chocolate chips. Make sure to mix well. Finally, use a spoon to transfer the batter into the muffin cups. Fill them to the top.
Step 3: Bake and Serve
Place the muffin cups inside the preheated oven and cook for 15 to 20 minutes. The muffins are done once the cake tester comes out clean when inserted. Take out the muffins and let stand for 5 minutes. Afterwards, put them to the racks to chill. The muffins can be served either warm or cool.
Units:MetricUS ImperialUK Imperial
■ 1 stick butter or margarine
■ 3 squares unsweetened chocolate
■ 250 g sugar
■ 1 egg
■ 2 tsp vanilla extract
■ 1 ds salt
■ 250 ml buttermilk
■ 500 g flour
■ 1 tsp baking soda
■ 250 ml mini semisweet chocolate chips
Serves:
12
Cooking Time:
20 minutes
Oven Temperature:
205° c - 400° f
Step 1: Prepare Chocolate Mixture
Set oven to 400 F. Mix together the butter and unsweetened chocolate in a large glass bowl. Place inside the microwave oven and cook on high for 2 to 2 1/2 minutes. Make sure that the mixture has completely melted and is smooth once stirred. Let it stand at room temperature until it becomes lukewarm.
Step 2: Mix Ingredients
In a separate bowl, mix together the sugar, egg, vanilla, salt, and buttermilk. Blend them all well. Add in the flour and baking soda making sure to mix them well. Pour the resulting mixture into the prepared chocolate mixture and stir. After which, add the chocolate chips. Make sure to mix well. Finally, use a spoon to transfer the batter into the muffin cups. Fill them to the top.
Step 3: Bake and Serve
Place the muffin cups inside the preheated oven and cook for 15 to 20 minutes. The muffins are done once the cake tester comes out clean when inserted. Take out the muffins and let stand for 5 minutes. Afterwards, put them to the racks to chill. The muffins can be served either warm or cool.
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