Fanqie jirouwan mian (番茄鸡肉丸面)
China
Tender chicken meatballs are cooked in a fragrant tomato‑mushroom broth and served with boiled noodles. The dish is hearty, nutritious, and quick to prepare.
Ingredients
- 250 g ground chicken
- 1 pcs green onion
- 1 pcs egg white
- 1 tbsp cornstarch
- 0.5 tsp salt
- 1 pinch white pepper
- 0.5 tsp light soy sauce
- 1 tbsp vegetable oil
- 5 pcs dried shiitake mushrooms
- 4 pcs ripe tomatoes
- 750 ml hot water
- to taste cilantro
- to taste Chinese chili oil
- 400 g noodles
Steps
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In a bowl combine ground chicken, finely chopped green onion, egg white, cornstarch, salt, white pepper, and light soy sauce. Mix, turning in one direction, until the mixture becomes very sticky.
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Form small balls from the mixture, wetting your hands with water so the meat doesn't stick. Set aside.
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Cook the noodles according to package instructions until done, then drain.
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Heat vegetable oil in a wok, add green onion and dried shiitake mushrooms (pre‑soaked and chopped). Stir‑fry for 2‑3 minutes until fragrant.
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Add the chopped ripe tomatoes to the vegetables and fry until softened. Pour in hot water, add salt and white pepper, cover and simmer 5‑7 minutes until the tomatoes are fully broken down.
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Carefully drop the formed meatballs into the broth, bring to a boil and cook 4‑5 minutes until fully cooked.
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Remove the soup from heat, sprinkle with chopped cilantro and, if desired, add Chinese chili oil.
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Divide the noodles among bowls, pour the hot broth with meatballs over them and serve immediately.