An easy and unusual appetizer. Makes 24-30; can be doubled.
1 lb ground chicken
1/2 cup fresh breadcrumbs (make in the food processor from a couple of slices of good country white bread)
2 scallions, diced
1-1/2 tsp ground coriander
1/2 cup chopped parsley or cilantro
1-1/2 tsp chili paste with garlic
1/2 tsp low-sodium soy sauce
Peanut oil, for frying
Mix chicken and bread crumbs in a bowl. Add scallions, coriander, parsley, chili paste and soy sauce, and mix well. Using damp hands, form mixture into evenly shaped bite-size balls.
EITHER heat oil in a frying pan and fry until browned all over, or place directly on a baking sheet and bake at 400°F until cooked through (10-15 minutes). If you skip the frying, the chicken balls will not be as crusty on the outside, but will have slightly less fat. Good either way. Serve with toothpicks, or wrapped in lettuce leaves.
1 lb ground chicken
1/2 cup fresh breadcrumbs (make in the food processor from a couple of slices of good country white bread)
2 scallions, diced
1-1/2 tsp ground coriander
1/2 cup chopped parsley or cilantro
1-1/2 tsp chili paste with garlic
1/2 tsp low-sodium soy sauce
Peanut oil, for frying
Mix chicken and bread crumbs in a bowl. Add scallions, coriander, parsley, chili paste and soy sauce, and mix well. Using damp hands, form mixture into evenly shaped bite-size balls.
EITHER heat oil in a frying pan and fry until browned all over, or place directly on a baking sheet and bake at 400°F until cooked through (10-15 minutes). If you skip the frying, the chicken balls will not be as crusty on the outside, but will have slightly less fat. Good either way. Serve with toothpicks, or wrapped in lettuce leaves.