CHICKEN BAKSO
ingredients :
. 500 grams of small boneless chicken meat
. 125 grams of sago flour (me: tapioca seized mountain peasant).
. 125 grams of ice Small fractional stones
. 2 egg whites
. 2 tsp salt
. 1 teaspoon chicken.
. 1 tbsp sugar. 1 tsp baking powder. . 1 teaspoon nutrijell plain (me: agar² plain).
. 1 tablespoon fried garlic
. 2 tablespoons fried onion.
.
How to make :
Blend all ingredients blender kusus meat, except tapioca flour / sago until smooth and fused, the result becomes a soft and chewy pasta.
Move the meatball dough into the container basin then Enter the flour, stir well for a while just do not take too long.
Boil water, then turn off the fire let stand ± 5 minutes, round as usual make meatballs using hands and help spoon and then enter into hot water until cooked until cooked and cooked.
Do not let the meatballs expand too big and boiling water using a small fire only.
Filter and flush cold water. Drain..
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