I'm sharing how to combine ground chicken with firm tofu to create a high-protein dish that is soft and easy to digest, making it perfect for the elderly, children, or anyone recovering from illness. Many people worry that ground chicken will be dry and tough, but simply by mixing water into the meat gradually, it absorbs the moisture and stays incredibly juicy and smooth! I've also added dried shrimp for a savory umami kick and infused the oil with ginger (discarding the slices afterwards) to remove any gamey taste without the heat. This soup is light, nutritious, and incredibly comforting—perfect for serving with rice!
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Ingredients
Main Ingredients
- 600 g winter melon (peeled, seed removed, cut into pieces)
- 300 g ground chicken
- 150 g firm tofu (patted dry with paper towels)
- 15 g dried shrimps (soaked)
- 2 pcs slices of ginger
- 400 ml chicken broth
- 1 tsp Chopped Scallions (for garnish)
Seasoning
- 1 pcs egg
- 100 ml water
- 2 tsp sea salt
- 1 tsp cornstarch
- 1 tsp sesame oil
- ¼ tsp ground black pepper
Instructions
- Prepare the Tofu: Mash the firm tofu thoroughly with a fork.
- Prepare the Meat Paste: In a large bowl, combine the ground chicken and all ingredients listed under "Meatball Marinade" (except the water). Press down with your hand or stir with chopsticks in one direction until the mixture becomes sticky
- Add Tofu and Water: Add the egg and mashed tofu, mixing well. Gradually add the 150 ml Water while stirring continuously in one direction until the liquid is fully absorbed into the meat.
- Shape: Form the mixture into large round balls (Lion's Heads).
- Preheat Oven: Preheat your oven to 200°C (400°F).
- Prepare Tray: Place the meatballs on a baking sheet lined with parchment paper, ensuring they are spaced out.
- Bake: Bake for 10-12 minutes until set. (For Air Fryer instructions, please see Note 4).
- Prepare the Soup: Heat 1 tbsp Oil in a pot over medium heat. Add the ginger slices and fry for 30 seconds to infuse the oil, then remove and discard the ginger.
- Add the soaked dried shrimp and stir-fry until fragrant. Add the winter melon chunks and stir-fry briefly.
- Pour in the Chicken Broth and bring to a boil. Cover with a lid, reduce heat to low, and simmer for 5 minutes until the winter melon starts to soften.
- Add the set meatballs to the soup. Cover with the lid and simmer over slow heat for 15 minutes until the meatballs are fully cooked and flavorful.
- Finally, season with a little salt to taste. Dish up, garnish with chopped scallions, and serve immediately.
Notes
Additional information
1. Why so much water? Ground chicken is lean. Incorporating 150 ml of water and egg into the mixture hydrates the meat fibers, ensuring the meatballs stay tender and juicy after cooking instead of becoming hard.
2. Simple Boiling Method: If you prefer not to use an oven, you can shape the raw meat mixture into small meatballs and drop them directly into the soup during Step 10. Cook on low heat until they float and are cooked through.
3. Liquid Adjustment: If the broth doesn't cover the ingredients, you may add a moderate amount of water depending on the size of your pot.
4. Air Fryer Method: Preheat your Air Fryer to 180°C (350°F). Place the meatballs on a basket lined with parchment paper and air fry for 8-10 minutes until the surface is set.
so healthy