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Burmese   -   Chicken Balls In Sweet Tamarind Sauce   adapted from Recipes From The Golden Land The Burmese Kitchen by Marks

  • Sauce
  • 1 Tablespoon Tamarind Paste -- soaked and strained
  • 3 Teaspoons Sugar
  • 2 Teaspoons Rice Flour
  • 2 Teaspoons Fish Sauce
  • Balls
  • 1/2 Pound Ground Chicken
  • 2 Cloves Garlic -- finely chopped
  • 2 Teaspoons Rice Flour
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Fish Sauce
  • 3 Tablespoons Peanut Oil
  • 1 Cup Cabbage -- shredded
  • 1/4 Cup Chicken Broth
  • 1/2 Cup Celery -- julienned
  • 1 Small Bell Pepper -- diced
  • 1 Medium Scallion -- sliced
  • 1/4 Cup Cilantro -- chopped
Directions Make the tamarind sauce, by adding sugar, rice flour and fish sauce to tamarind liquid. Set aside. Combine chicken, half the garlic, rice flour into a paste by hand or by food processor. Dip fingers in fish sauce and shape into balls 1 inch in diameter. Heat 2 tablespoons of the oil. Brown the balls, 3 minutes and set aside. Add remaining oil to pan and brown the rest of the garlic and cabbage for 2 minutes. Add balls and stir fry for 1 minute. Add tamarind sauce and stir fry for 1 minute. Add remaining ingredients. Stir fry for 2 minutes. Serve warm.
Serves 4
Time to Make 0:00

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