Tori Baitan Udon

 Very simple, hearty and satisfying dish loved by my family😊

Source: HERE with my modification

What you need:

For the chicken balls:

300g minced chicken

5pcs oyster mushroom, minced

2stalks spring onion, chopped

1tsp salt

1tsp mushroom stock powder

4tbsp tapioca starch

4tbsp light soy sauce

For the soup:

4 cloves of garlic, peeled and bruised

1tbsp cooking oil

1.5L water

2tsp salt

1tsp chicken stock powder

1/2 tsp pepper

4tbsp tapioca starch diluted with a little water

carrot, peel and slice

udon, prepare as per the package instruction

chopped fried garlic

chopped spring onion

Method:

• For the chicken balls, mix all ingredients and taste test by making one small ball and boil until cooked
• Shape into balls and dip into a pot of hot boiling water. When all done, put the pot on the stove over low fire and boil until balls are floating. Dish out and transfer to a pot with icy cold water until cool. Balls can be frozen for future use
• For the soup, heat a pot with cooking oil and sautee garlic until fragrant. Add in water, salt, pepper, chicken stock powder, and carrot. Bring to boil over medium low fire. Check the taste. When boiling, add in tapioca starch slurry until reaching the thickness preferred
• Just before serving, place udon in a bowl, add chicken balls, pour soup over it. Sprinkle with fried garlic and spring onion. Serve hot