Bitterballen Pokcoy Salted Egg Sauce

Ingredients

• 250 gr ground chicken
• 1 bunch of pakcoy leaves
• 150 gr flour
• 100 ml uht milk
• 1 small onion cut into 2
• 100 gr margarine
• 1 tsp Royco Chicken Broth
• To taste nutmeg, pepper and sugar
• 2 eggs beaten off
• 100 gr bread flour
• Sufficient clean water
• The oil for frying

Salted Egg Sauce Ingredients

• 1 sachet Royco Salted Egg Sauce
• 2 cloves of garlic coarsely chopped
• 3-5 pieces of bird's eye chili, sliced ​​2
• 50 gr margarine

How to make

• 1. Sauté the onions after they have wilted, add the ground chicken breast and stir until cooked.
• 2. Puree the pokcoy leaves with clean water. Pour into the stir-fried ground chicken, cook until the water shrinks, add the flour, mix well, add the chicken royco, sugar, pepper, nutmeg, pour in the liquid milk, stir until smooth and thick.
• 3. Leave the dough to cool, then form a round dough, dip the beaten egg, roll it into the breadcrumbs, do it until it runs out
• 4. Salted Egg Sauce:
• Melt margarine, saute garlic and cayenne pepper until fragrant, add 1 sachet of chicken in salted egg sauce. Stir until foamy turn off the stove. Flush over bitterballen or can be used as a dipping sauce to serve

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