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   Ingredients :
4 boneless, skinless chicken fillets (2 chicken breasts)
6 tablespoons vegetable oil
4 green onions, finely chopped (white and green part)
1 celery stalk, finely chopped
2 garlic cloves, crushed
2 tablespoons soy sauce
2 eggs

6 tablespoons soy sauce
2 tablespoons rice vinegar (sherry may be used instead)
2 teaspoons toasted sesame seed


Cut chicken fillets in ¾-inch (2cm) pieces. Heat half oil in a skillet or wok and sauté chicken pieces until golden. Remove chicken from skillet with a slotted spoon and set aside.

Add green onion, celery and garlic to the same skillet and sauté until soft but not golden.

Place chicken pieces, green onion, celery and garlic in the food processor and process until finely ground. Add 2 tablespoons soy sauce and season. Add just enough egg to make a firm mixture.

Shape the chicken mixture into walnut size balls. Heat remaining oil in the skillet or wok and fry chicken balls, in batches, until golden. Drain on paper towels and keep hot.

Combine all ingredients and transfer to a small bowl.

Serve chicken balls in a serving platter with the dipping sauce.
        6 – 8 servings
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