CRUNCHY CHICKEN BALLS

Ingredients:

1/4	kg	MAGNOLIA CHICKEN STATION GROUND CHICKEN or MONTEREY GROUND PORK
20	grams	pork fat, minced
6	pc	water chestnuts, chopped
1/2	tbsp	minced ginger
1/2	tbsp	chopped green onions
1	tsp	Chinese cooking rice wine
1/2	tsp	iodized fine salt
1/8	tsp	pepper
1	pc	MAGNOLIA BROWN EGG, separate egg yolk from white
1/2	tbsp	cornstarch
1/2	cup	MAGNOLIA ALL PURPOSE FLOUR
1/2	cup	Japanese breadcrumbs
3	cups	cooking oil for deep-frying

Procedure:

In a bowl, combine meat, pork fat, water chestnuts, ginger, green onions, rice wine, salt, pepper, egg white and cornstarch. Mix well and form into balls.
Dilute egg yolk in 3 tbsp water.
Dredge balls in flour then dip in egg yolk. Coat in Japanese breadcrumbs.
Deep-fry for 5 to 8 minutes or until cooked and crumbs are golden brown.

Makes 4-6 servings.

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