Nutritious Ginseng Balls
Nutritious Ginseng Balls
Mild-flavored Ginseng Balls Recipe for All Ages
Introducing the ‘Mild-flavored Ginseng Balls’ recipe, a delightful harmony of ginseng’s subtle aroma with chicken, shrimp, and jujubes. We’ve incorporated ginseng into both the balls and the sauce, making them healthy and enjoyable even for children. Follow these detailed, easy-to-make steps to create a special snack or side dish at home.
For the Ginseng Balls- 2 roots of ginseng
- 120g chicken tenderloin
- 60g shrimp
- 3-4 dried jujubes
- 2 Tbsp honey
- 1 cup all-purpose flour
- 2 cups cooking oil (for frying)
For the Sauce- 10g ginseng (root part)
- 1/2 apple
- 50g honey
- 1 lemon
- 10g ginseng (root part)
- 1/2 apple
- 50g honey
- 1 lemon
Cooking Instructions
Step 1
Soak the ginseng in clean water for about 30 minutes. This helps soften any dirt or debris, making it easier to wash.
Step 2
Using a soft brush, gently scrub the ginseng, including the root parts, to clean it thoroughly. Ensure no dirt remains. After washing, remove the ‘crown’ (the top part) and separate the main body from the root. (The main body will be used for the balls, and the root for the sauce.)
Step 3
Soak the dried jujubes in warm water for about 10 minutes until softened. Then, wash them thoroughly with a brush. If you’re short on time, lightly blanching them until they soften is also a good option.
Step 4
Place one washed ginseng root (the main body) in a steamer. Cover and steam for 25 minutes until very tender. Ensure it’s steamed long enough to become soft.
Step 5
Once the ginseng is well-steamed, let it cool slightly. Then, place it in a bowl with 2 tablespoons of honey. Mash it thoroughly with a fork or a masher until it forms a smooth puree. The key is to achieve a lump-free consistency. (This will be the sweet filling for your ginseng balls.)
Step 6
Prepare 120g of chicken tenderloin and 60g of shrimp. Trim any fat or sinew from the chicken tenderloin and clean it. Peel and devein the shrimp.
Step 7
Finely mince the chicken tenderloin and shrimp using a knife or a food processor. Season the minced mixture with a pinch of salt and a dash of pepper, and mix well. This enhances the natural flavors of the ingredients.
Step 8
Remove the seeds from the soaked dried jujubes and set aside the flesh. Seeds can impart a bitter taste, so be sure to remove them all.
Step 9
Finely chop one raw ginseng root (main body) along with the pitted jujubes. Chopping the ingredients finely helps them mix well into the dough.
Step 10
In a large bowl, combine the seasoned minced chicken and shrimp, the minced raw ginseng, and the minced jujubes. Mix thoroughly, kneading slightly until all ingredients are evenly incorporated.
Step 11
Add the prepared sweet ginseng puree to the mixed dough and combine gently. If the dough is too sticky, it might be difficult to shape. You can adjust the dough’s consistency by adding 1-2 tablespoons of flour if needed. Scoop the dough and shape it into small, flattened balls with your palms.
Step 12
Spread 1 cup of all-purpose flour on a plate. Roll the shaped ginseng balls in the flour, ensuring they are lightly and evenly coated. This coating will help them become crispier and maintain their shape during frying.
Step 13
Heat about 2 cups of cooking oil in a deep pan over medium-high heat to 170°C (340°F). Carefully place the flour-coated ginseng balls into the hot oil. Fry them, turning occasionally, until they are golden brown and crispy on all sides. Avoid overcrowding the pan. They should take about 5-7 minutes to cook through.
Step 14
Now, let’s make the delicious sauce! First, wash the lemon thoroughly. Soak it in water with baking soda for about 10 minutes, then scrub the peel vigorously with coarse salt. This ensures the zest, which is important for flavor, is clean.
Step 15
Using a grater, finely zest only the yellow part of the clean lemon, being careful to avoid the white pith, which can be bitter. Set the lemon zest aside.
Step 16
Peel half an apple, grate it, and collect the fresh apple juice. You will only use the juice for the sauce.
Step 17
In a saucepan, combine the chopped raw ginseng root, the collected apple juice, and 50g of honey. These are the ingredients for the sauce.
Step 18
Heat the ginseng and apple juice mixture over medium-low heat and let it simmer and reduce slightly. Once it starts to thicken, add the 50g of honey. Stir continuously while simmering until it reaches a thick, syrupy consistency. Be careful not to let it burn.
Step 19
Gently toss the golden-brown fried ginseng balls into the warm sauce, coating them evenly. Ensure each ball is well-covered with the sauce.
Step 20
Arrange the sauced ginseng balls on a serving plate. Sprinkle the prepared lemon zest over the top for a fresh aroma and a bright citrus finish.
Step 21
Your ‘Mild-flavored Ginseng Balls,’ packed with nutrition and flavor, are ready to be enjoyed by the whole family! Serve as a healthy and delicious treat.
