500g boneless skinless chicken breast, ground
Ice cold water
4 cloves garlic, grated
1 tsp salt
1/2 tbsp sugar
1 tsp baking powder
2 tbsp tapioca starch (or corn starch)
1 tbsp oil
Place ground chicken in a large mixing bowl.
Slowly add 5tbsp cold water and mix well.
In another bowl, whisk garlic, salt, sugar, baking powder, tapioca starch, oil, and 4 tbsp cold water.
Slowly pour mixture into ground chicken and mix well.
Cover mixing bowl with cling wrap and refrigerate the mixture for at least 30 mins and up to 2 hours.
Make lime-size balls with the mixture.
Boil water in a large pot.
Once it comes to a boil, reduce heat until water is barely simmering.
Drop a few meatballs into the pot.
Do not stir the pot.
As soon as the meatballs begin to float, scoop them out with a slotted spoon.
Repeat until all the meatballs are cooked.
Serve dunked in Indonesian noodles or in a chicken/beef soup.