Ma Dashper's Recipes

Welcome to the recipe vault!


Here you will find a series of tried and tested recipes that have tickled my tastebuds, and those of my friends and family, over the years...

Lee’s Chicken Balls This recipe will make enough for eight people, possibly with some leftover for t

chicken balls.png


  • 3 lb of diced chicken or pork

  • 4 eggs

  • 1 tablespoon of light soy sauce

  • 1 tablespoon of dry sherry or Chinese cooking wine

  • 1/2 teaspoon of salt

  • 2-3 tablespoons of cornflour

  • 3-4 tablespoons of plain flour

Here’s what you do:

Step 1 - Mix all of the ingredients together, except the flours, and marinate for at least an hour, but not more than 24 hours.

Step 2 - Start to add the cornflour with the other ingredients. Mix by hand until it starts to become a bit too gooey to mix easily but is still wet.

Step 3 - Start to add plain flour , mix carefully until it is about the consistency of soft bread dough. Don’t mix the flour too much or it will become too stiff. You should be able to easily pull out a piece of meat with a good coating of dough and roll it into a ball. You may need some extra flour on your hands to do the rolling.

Step 4 - Roll the rest of the pieces and keep them well floured to prevent sticking.

Step 5 - Before deep frying, shake off the excess flour in the frying basket, or a colander. Fry in batches, not all at once or the oil will cool. The oil needs to be at a good frying temperature so that the balls become a deep golden brown colour.

Step 6 - drain off the excess oil and serve with the sweet and sour sauce.

Kitchen implements required:

  • Chopping board

  • Sharp knife

  • Large bowl

  • Teaspoon

  • Tablespoon

  • Fryer or deep frying pan

Optional extras

If you do freeze some of the batch, you can defrost them and then quickly fry the balls to refresh them ready for eating.

#chinese #chicken #meat

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© 2015 by Fay Dashper-Hughes. 


Where some of the recipes on this website might have started out as recipes from published chefs, I have amended them and developed them to my taste. Where they remain materially similar to the original recipe I have endeavoured to make sure that the original recipe was already freely available, and I always credit the source. No infringement of intellectual property rights is intended.