by Lekiu Distributors Ltd.

QQ Chicken Meatballs in Sticky Hoisin Sauce

QQ Chicken Meatballs in Sticky Hoisin Sauce

  • Baked, Smoked 焗


Meatball Mixture:

500 gskinless chicken thigh (minced)
1 tbspcornstarch
½ tbspwhite pepper
3large Jade Phoenix Chinese mushrooms (soaked till softened then minced)
60 gcarrot (peeled and minced)
7 ggarlic cloves (peeled and minced)
90 gshallots (peeled and minced)

Sticky Hoisin Sauce Mixture:

21 ggarlic cloves (minced)
½ tbspginger (minced)
½ tbspRice Vinegar
½ tspred pepper flakes
White sesame seeds


1. Prepare the meatball mixture by combining well all the meatball mixture ingredients. Marinate in the refrigerator for at least 1 hour.
2. Preheat oven at 200℃.
3. Remove meatball mixture from the refrigerator. Using hands, press the meat mixture together so that the ingredients bind well.
4. Take a portion of meat mixture and shape into balls of 3-4cm in diameter, put in a baking tray. Bake at preheated oven 200°C for 25 mins or until meat is browned and cooked through.
5. In a sauce pan, combine all the sauce mixture ingredients and heat over medium-low fire, stir to blend the ingredients well. When the sauce mixture starts to bubble, stir in meatballs and coat each piece with sauce. Garnish and serve hot with steamed rice or as an appetizer.

Chef's tips:

For a better mouth feel, mince the chicken thigh meat using a chopper, instead of a food processor.

Recipe Calls For:

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