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Hot Chicken Balls Salad
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Ingredients:
2 (250 gms.) packs Sariwanok Ground Chicken
1 tbsp. lemon juice
½ tsp. salt
¼ tsp. pepper
2 tbsps. breadcrumbs
2 tbsps. parsley
1 egg
cooking oil for deep frying
300 gms. salad greens
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For the fruity dressing:
2 tbsps. cider vinegar
2 tbsps. light soy sauce
1 (565 gms.) can pineapple tidbits
1 tbsp. prepared mustard
1 tsp. cornstarch, dissolved in
½ cup water
2 ripe bananas (lacatan), sliced
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Directions:
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In a mixing bowl, combine first seven ingredients.
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Blend well and form into balls about 1 teaspoon each.
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Deep fry prepared chicken balls until golden brown; set aside.
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Meanwhile, prepare fruity dressing by combining vinegar, soy sauce, and pineapple in a saucepan over low fire.
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Let simmer for 5 minutes.
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Add diluted cornstarch and stir constantly until desired consistency is achieved.
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On the last minute of cooking, add sliced lacatan and the fried chicken balls.
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Serve warm over bed of salad greens.
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