With the price of food rising almost daily, I’ve been looking for new recipes to use less expensive cuts and ground meats. Ground chicken is still economical, but I didn’t have a good idea on how to use it. Then I got the Milk Street World in a Skillet book, and there was a great idea in one of my favorite cuisines. So, I made it, and it was fabulous. So good, in fact, that My Sweet Babboo declared it ‘quite tasty’, his highest award for food. You have to understand that for a chicken dish to get that review from him is extraordinary.
So, I gathered the ingredients. I did have to get some mirin, something I’ve not cooked with before. Mirin is a type of rice wine, but more syrupy with a higher sugar content and low alcohol. Find it in the international section at the grocery store. Everything else I had on hand, sesame oil, soy sauce, panko bread crumbs, garlic, ginger, an egg, grapeseed oil and chicken. I did substitute white wine that I had on hand for sake.
Green onions are chopped, then mixed with the chicken, ginger, garlic, sesame oil, pepper and an egg white.
The sauce is made by reducing the soy sauce, wine, mirin and garlic. While it reduces, divide the meat into meatballs. The recipe says to oil a baking sheet and use your oiled hands to do this. But rather than dirty up another pan, I put a piece of wax paper on the counter, and used my two-tablespoon ice cream scoop to portion out the mixture into evenly sized balls.
Slightly flatten the meatballs, the saute them in the skillet, browning them on one side then the other.
Then add the sauce, and continue to cook on medium heat until the internal temperature reaches 165º. I served them with jasmine rice and steamed broccoli on my Oriental plates.
I have a lot more recipes I want to try from Milk Street World in a Skillet book. Milk Street has some wonderful ideas for new flavors and fun experiments in cooking. See more on the Milk Street website, some recipes are free for a short time, but a membership is inexpensive.
Are you trying new recipes with less expensive cuts these days?