Ginger Chicken Meatball Sandwiches
- Level: Intermediate
- Yield: 8 servings
- Total: 3 hr (includes rising time)
- Active: 1 hr 30 min
Ingredients
Ginger Chicken Meatballs:
2 tablespoons (16 grams) cornstarch, plus more for dusting
1 1/2 pounds ground chicken
1 1/2 teaspoons kosher salt
1/2 cup (40 grams) panko breadcrumbs
1 tablespoon (16 grams) sambal oelek
1 tablespoon (18 grams) hoisin sauce
1 tablespoon (15 grams) soy sauce
2 teaspoons granulated sugar
2 teaspoons unseasoned rice vinegar
2 teaspoon toasted sesame oil
1 teaspoon five-spice powder, optional
2-inch nub fresh ginger, peeled and finely grated (about 2 tablespoons)
2 scallions, minced
2 cloves garlic, finely grated
1 large egg
Braising Liquid:
2 cups (480 grams) low-sodium chicken broth
3 tablespoons (56 grams) hoisin sauce
2 tablespoons (30 grams) soy sauce
1 tablespoon (16 grams) sambal oelek
Cabbage:
2 pounds napa cabbage
Neutral oil, for frying
Chopped scallions, for serving
Yeasted Scallion Pancakes:
4 cups (540 grams) bread flour, plus more for dusting
2 tablespoons (25 grams) granulated sugar
2 1/4 teaspoons instant yeast
1 1/2 teaspoons kosher salt
1 1/2 cups (360 grams) warm water
2 teaspoons toasted sesame oil, plus more for assembly
4 tablespoons (30 grams) neutral oil, plus more for oiling the bowl
6 scallions, thinly sliced (about 1 cup/114 grams)
6 tablespoons (45 grams) sesame seeds
Flaky salt, for serving
Sandwiches:
Hoisin sauce, sliced cucumber, sliced scallion, fresh cilantro leaves, Japanese mayonnaise, such as Kewpie, and sriracha, for serving
Directions
- To make the meatballs: Dust a quarter sheet tray with cornstarch and set aside.
- Place the ground chicken in a large mixing bowl and flatten with a spatula to increase the surface area. Sprinkle with the kosher salt and cornstarch, then add the panko, sambal, hoisin sauce, soy sauce, sugar, rice vinegar, sesame oil, five-spice powder, if using, ginger, scallions, garlic and egg. Fold together until evenly mixed. You can refrigerate for 20 to 30 minutes to solidify the fats, which will help with shaping, or continue to form the meatballs. Divide the meat mixture into 6 portions. Lightly coat your hands with cornstarch and roll the meat into balls, placing them onto the cornstarch-dusted sheet tray. Set aside.
- To make the braising liquid: Combine the chicken broth, hoisin sauce, soy sauce and sambal in a large measuring cup and whisk together. Set aside.
- To make the cabbage: Remove 6 to 8 leaves from the outside of the cabbage and set aside for later, then cut remaining cabbage into 6 or 8 wedges.
- Preheat the oven to 350 degrees F.
- Heat 1/2 inch of neutral oil in a heavy-bottomed Dutch oven over medium heat until it is shimmery. Pan-fry the meatballs in 2 batches, 3 to 4 minutes per side, or until golden and the meatballs easily release from the bottom of the pan. Return the par-cooked meatballs to their tray. Carefully remove the excess oil, leaving just a light coating on the bottom of the pan. Arrange the cabbage wedges on the bottom. Nestle in the meatballs, then cover with the reserved whole cabbage leaves. Pour in the braising liquid. Increase the heat to medium high. Bring to a boil, then reduce to a simmer. Cover the pan and transfer to the oven to braise for 1 hour until the meatballs are cooked and the cabbage is tender. Garnish with chopped scallions.
- For the yeasted scallion pancakes: Meanwhile, in the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, sugar, yeast and kosher salt. Add the water, sesame oil and 2 tablespoons of the neutral oil. Mix on low speed until a shaggy dough comes together, scraping down the sides as necessary. Increase the speed to medium and knead for 8 to 10 minutes until the dough is soft and smooth and it pulls away from the sides of the bowl. Remove the dough from the bowl, divide in half and transfer each portion of dough to an oiled bowl. Cover with plastic or a clean towel and allow to double in size, about 1 hour.
- Turn out the doughs, one at a time, onto a lightly floured surface. Roll each into a 14-inch circle that is about 1/4 inch thick. Brush the surface of each with a thin layer of sesame oil and then scatter the scallions equally over each. Roll each into a tight jelly roll. Gently stretch each log and then coil into a spiral snail shape. Press to flatten slightly and set on a dusted baking sheet. Cover with plastic or a clean towel and allow to proof for 20 to 30 minutes or until puffy.
- Arrange an oven rack in the middle position. Preheat the oven to 400 degrees F.
- Heat an ovensafe, 8-inch nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of neutral oil, swirl it around and heat until shimmery. Take one of the pancakes and flatten with your hands to the size of the pan. Brush the top with water and sprinkle with 3 tablespoons of the sesame seeds. Place the pancake in the oil, sesame-side facing up, and cook for 4 to 5 minutes (you can swirl it around but try not to disturb it too much), until the underside is deep golden. Flip with a spatula, transfer to the oven and bake for 10 minutes or until both sides are deep golden and it sounds hollow when you tap on it. Invert onto a rack and cool for a few minutes. Repeat with the remaining dough, neutral oil and sesame seeds. Cut each pancake into quarters and sprinkle with flaky salt.
- To make the sandwiches: Slice the meatballs (reserve the braised cabbage for another meal). Halve each scallion pancake quarter and schmear a thin layer of hoisin on the bottom of each. Layer on a slice of meatball, a couple slices of cucumber, sliced scallion, a handful of cilantro leaves and a squirt of mayonnaise and sriracha. Wrap up and serve for a delicious lunch on the go!