Chicken Meatballs Japanese Style

1. 1

   Mix chicken, 1 tablespoon sugar, 1 tablespoon soy sauce and egg in mixing bowl.

2. 2

   Sprinkle on cornstarch and stir in well.

3. 3

   In a saucepan, combine the broth, remaining soy sauce, sugar and sherry.

4. 4

   Bring to a boil.

5. 5

   Form meatballs with hands or drop from spoon into boiling broth.

6. 6

   Poach 5 to 6 minutes.

7. 7

   Remove with slotted spoon.

8. 8

   You may then poach green beans or other vegetables in broth.

9. 9

   Thicken broth with a cornstarch and water paste, if desired.

10. 10

    Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.