SPECIAL GUEST CHEF
Hello! Today we have a special guest chef,
Chef H4554!!!!!
Today, Chef H4554 has created a wonderful meal. Sushi and Chicken Balls! Here are his step by step instructions and pictures!
Sushi:
all the ingredients you need for sushi rice
rinse and boil the rice (with 1/2 tbsp salt) according to the package instructions (cover, bring to a boil then reduce heat and simmer for 17 mins, let stand for 3 mins) – I did two cups of rice.
While its still hot, combine 2 tbsp rice vinegar with 1 tbsp sugar and 1/2 tbsp salt in the measuring cup and mix into the rice in a chopping motion. Let it cool to room temperature before using but do not put it in the fridge. In front of a fan is ok.
ONLY USE A WOODEN SPOON FROM DOLLARAMA (or the grocery store) FOR THE RICE.
- rinse asparagus -
- Chop ends off because they stay hard after the asparagus is cooked. –
- prep your ginger and garlics to fry the asparagus with. -
– the ginger will probably brown first, so when it starts to smell, add the asparagus –
- drain on paper towel. -
prepare your fillings by cutting them into evenly sized sticks. we used asparagus, cucumber, hot peppers, shrimp (boiled on skewers to keep them from curling up), imitation crab meat, etc.
– wrap your sushi mat in plastic wrap because its easier to deal with sticky rice like that. keep a bowl of water nearby to wet your hands (and a towel), and spread the room temperature sticky rice all over your nori sheet except for the top 2 cm. -
– put your fillings accross the length of the roll in the middle of the rice: here we have asparagus, imitation crabmeat, hot peppers and some cucumber. be careful not to overstuff! Use your rolling mat to roll the sushi, try to apply even pressure from all sides and not just the top. -
– wet your knife and slice it up – not bad for a first try!? -
– keep going till you can’t stand anymore! –
Chicken balls:
– all the stuff you need to prep the chicken for the chicken balls -
I washed the chicken with 1 capful each of lime juice, lemon juice and vinegar with a little bit of salt and pepper (not pictured).
– ingredients for the batter: wet – 2 eggs, 1 1/2cups milk; dry – 2 tbsp baking powder, 1 tbsp salt, 1 cup flour. after tasting the chicken balls, some pepper would have made sense too. (powdered cayenne or whatever your poison is) –
combine the dry ingredients by sifting them together in a wire strainer, then beat the egg and milk together (if using pepper sauce put that in too with the wets) then add the dry ingredients incrementally, mixing as you add. Keep mixing until you can’t see any lumps. You will have bigger balls if you refrigerate the batter for 1/2 hour – you want bigger balls don’t you?
– Heat your frying oil. Use two spoons to get the coating all over the chicken, and drop it into the oil carefully. -
– flip the balls (if not using deep fryer) after 2 mins and let them cook another 2 minutes (4-5 minutes total depending on size) -
- if you have some shrimp lying around you can use the batter to make some shrimp balls as well. -
Thanks Chef H4554 for this awesome recipe!!!!!!!!!!!!!
