Kuah Bakso Ayam Kenyal (Indonesian Chicken Meatballs)
Learn how to make this Indonesian style bakso ayam and kuah bakso ayam with this easy no fuss recipe. All the tips you need to make springy bouncy meatballs.
- Prep time
- 55 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 600 gr boneless skinless chicken breast
- 6 Tbsp tapioca starch
- 2 egg whites
- 6 cloves garlic
- 2 Tbsp crispy fried shallots / bawang goreng
- 1 tsp salt
- 1/2 tsp ground white pepper
- 1 tsp sugar
- 1 tsp baking powder
- 1 Tbsp better than bouillon (optional)
- 1000 ml chicken stock
- 2 Tbsp better than bouillon (or 1 cube of chicken bouillon)
- 1/2 tsp sugar
- Salt to taste
- Garlic oil (optional)
- Crispy fried shallots / bawang goreng
- Fresh cilantro leaves
Instructions
- 1
Cut the chicken into little pieces and pop this into a freezer for 2-3 hours
- 2
Transfer the chilled the chicken meat, egg whites, tapioca starch, seasonings and aromatics to a blender and pulse several times until they become a paste. Transfer the meat paste into a large mixing bowl.
- 3
Bring a small pot of water to a boil and scoop a small amount of the meat paste in there, have a taste and adjust the seasonings if needed. You can also use a microwave to just heat up a small portion of the meat paste until cooked through so you can just have a quick taste test.
- 4
Cover the meat paste with plastic wrap and pop them back into the freezer for 30 minutes
- 5
Bring a large pot of water to a boil. While waiting for the water to boil, let’s shape the meatballs. Wet both of your palms and spoon the meat paste and roll into round balls. The size is up to you.
- 6
Prepare a large bowl of ice cold water to submerge the cooked bakso later. This part is to stop the cooking process and to “shock” the meatballs, which helps to achieve that springy texture.
- 7
Once the water has come to a rolling boil, add the meatballs into the pot and LOWER the heat to medium. You don’t want to boil the bakso vigorously or they will not be springy later. Once the bakso floats to the top, they are likely to be done. Get one bakso out and cut in half to check the doneness. If they are done, scoop them out into the ice cold water and let them cool down in there.
- 8
Once they are cooled down, they can be used as called for in a recipe or you can transfer them to a baking sheet, not touching each other and let them freeze for 1 hour and then transfer to a freezer bag and they won’t stick to each other anymore.
- 9
Bring the chicken stock to a gentle simmer, add better than bouillon, sugar, and salt. Adjust the taste to your liking. Add bakso ayam into the stock and cook just for few minutes until heated through (if frozen)
- 10
Drizzle with some garlic oil, sprinkle of bawang goreng, and garnish with fresh cilantro leaves. Tuck in!