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Poultry Balls General Tao Style With Ice Cider - Recipe - Du Minot
Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins


 

Ingredients

Poultry balls
 454 g chopped poultry
 180 ml panko bread crumbs
 30 ml coriander
 30 ml chopped parsley
 15 ml chopped ginger
 10 ml chilli sriracha
 10 ml mustard
 3 eggs
 ½ (juice of) lemon
 2 clove garlic chopped
 Salt and pepper
Sauce
 125 ml cup chicken broth
 30 ml brown sugar
 30 ml Du Minot Des Glaces ice cider
 30 ml soy sauce
 30 ml hoisin sauce
 30 ml rice vinegar
 30 ml ketchup
 10 ml cornstarch
 5 ml cornstarch

Preparation

1

In a bowl, put all the ingredients of the poultry balls and mix well. Shape into balls using about 30 ml of the mixture for each and roll well between your hands.

2

Heat the oil in a large frying pan and color the balls. Keep your frying pan.

3

Put the on a baking sheet and finish baking at 350°F for 5 to 7 minutes.

4

Meanwhile, put all the ingredients of the general Tao sauce in a saucepan except for cornstarch. Bring to a boil while stirring. Mix the cornstarch with 2 tbsp of water and stir in the sauce. Simmer on low heat for 2 to 3 minutes, until thickened.

5

Once the poultry balls are cooked put them back in your frying pan on heat. Deglaze with the sauce and cook for a few seconds so that they mix well with the sauce. Serve on a basmati rice or other of your choice.

Ingredients

Poultry balls
 454 g chopped poultry
 180 ml panko bread crumbs
 30 ml coriander
 30 ml chopped parsley
 15 ml chopped ginger
 10 ml chilli sriracha
 10 ml mustard
 3 eggs
 ½ (juice of) lemon
 2 clove garlic chopped
 Salt and pepper
Sauce
 125 ml cup chicken broth
 30 ml brown sugar
 30 ml Du Minot Des Glaces ice cider
 30 ml soy sauce
 30 ml hoisin sauce
 30 ml rice vinegar
 30 ml ketchup
 10 ml cornstarch
 5 ml cornstarch

Directions

1

In a bowl, put all the ingredients of the poultry balls and mix well. Shape into balls using about 30 ml of the mixture for each and roll well between your hands.

2

Heat the oil in a large frying pan and color the balls. Keep your frying pan.

3

Put the on a baking sheet and finish baking at 350°F for 5 to 7 minutes.

4

Meanwhile, put all the ingredients of the general Tao sauce in a saucepan except for cornstarch. Bring to a boil while stirring. Mix the cornstarch with 2 tbsp of water and stir in the sauce. Simmer on low heat for 2 to 3 minutes, until thickened.

5

Once the poultry balls are cooked put them back in your frying pan on heat. Deglaze with the sauce and cook for a few seconds so that they mix well with the sauce. Serve on a basmati rice or other of your choice.

Poultry Balls General Tao Style With Ice Cider