Ingredients

(for large-size “Fukkura-san”)

(meat balls)

2/3 pounds  ground chicken (from thigh meat)

1/2  whisked egg

1 tablespoon  grated ginger

2 tablespoons  sake

1/2 teaspoon salt

a pinch of black pepper

2 teaspoons potato starch

panko breadcrumbs, optional

4 small Yukon potatoes

canola oil for deep frying

(sauce)

3/4 cup  Chinese chicken stock

1 tablespoon  sugar

2 tablespoons  light soy sauce

2 tablespoons  rice wine vinegar

2 tablespoons  sake

3 tablespoons  tomato sauce

1.5 tablespoons  sesame oil

1 clove  garlic, minced

1/2 tablespoons minced ginger

1/2 red bell pepper, thinly sliced

1/4 pound  shiitake mushrooms, sliced

3-4 leaves  cabbage, cut into thin strips

salt and pepper

2/3 tablespoon of each potato starch and water, mixed together

your choice of herbs for garnish

Procedure

1. 1.In a bowl, combine the ingredients for the meat balls and mix by hand until smooth.  If the mixture is too soft, add some panko breadcrumbs.
   

2. 2.Shape the meat into small balls and set aside in the refrigerator (you can make 10-12 meat balls).
   

3. 3.In a small bowl,  combine the ingredients for the sauce, and set aside.
   

4. 4.Heat the sesame oil in the skillet of “Fukkura-san” over medium-high heat and sauté the garlic, ginger, bell pepper and shiitake mushrooms for a couple of minutes.
   

5. 5.Add the cabbage and continue to sauté for another couple of minutes.
   

6. 6.Add the sauce mixture and stir. Season with salt and pepper if necessary.
   

7. 7.Once the sauce is almost boiling, turn down the heat to simmer.
   

8. 8.Add the potato starch/ water mixture and stir until the sauce lightly thickens.  Close the lid and simmer over low heat.
   

9. 9.While the sauce is simmering, heat the canola oil in a wok or a medium-size fryer over medium-high heat until the temperature reaches 170F degrees, then turn down to medium.  The deepest part of the oil should be at least 2” deep.  *Never use donabe for deep-frying.
   

10. 10.Make sure the potatoes are not wet.  Cut them into quarters and put in the oil.  Deep-fry the potatoes until tender.  Turn them sometimes for even-cooking. 
    

11. 11.By using the tongs, transfer the potatoes to a plate lined with paper towels.
    

12. 12.In the same oil, deep-fry the chicken meat balls.  Once you put them in the fryer, turn up the heat a notch and cook until the meat balls are nice golden.  Turn them sometimes for even-cooking.
    

13. 13.By using the tongs, transfer the chicken meat balls to a plate lined with paper towels.
    

14. 14.Open the lid of “Fukkura-san” and add all the cooked potatoes and chicken to the sauce.
    

15. 15.Close the lid, turn up the heat to medium, and cook for 5 minutes.
    

16. 16.Serve at the table and garnish with the herbs.