Photo- family files and Ladies Who Lunch photo from Photo-Throne Photography
Ben just got back from a quick trip to the “village of Shiratoro”, a hidden gem of culinary delights just outside of Perth. It is amazing what we have in Lanark County, and now he has brought back this wonderful Asian recipe for us all today. Of course if you believe all this, then “Bob’s your uncle”– well actually Bob White is Ben’s uncle.
Chicken Balls Ingredients: 1 cup rice flour mix (6 parts rice flour, 2 parts potato starch, 1 part tapioca starch) 1 cup cornstarch 1 tsp baking powder 1 tsp baking soda 1 tsp sugar 1 1/3 cups cold water oil (for frying) 2 lbs boneless chicken breasts, cut into chunks (you should get about 3-4 dozen pieces) seasoning salt (optional) Directions: 1. In a bowl combine rice flour mix, cornstarch, baking powder, baking soda, sugar and water until smooth. 2. Heat oil in a deep-fryer or Dutch oven to 375 degrees. 3. Dip the chicken pieces into the batter, then drop in hot oil and fry until golden and the juices run clear (about 5 minutes). 4. Remove to a paper towel. 5. Sprinkle with seasoning salt immediately after frying if desired. 6. Serve immediately with sweet and sour sauce.
NOTE: If gluten is not an issue with you, feel free to replace the rice flour blend with 1 cup of all-purpose flour.
Some of you know Ben White as Blair and Teri White’s son. A few of you recognize him as the nephew of Bill and Bob White. I know him because he is my neighbour, Joyce White’s grandson. It doesn’t matter how you met him, you should be aware that the fourteen year old High-Schooler is an up and coming triple threat to the Food Network chefs.
Ben and his brother Emmett share my Celiac disease, so all Ben’s recipes are gluten-free. His Mother has also set up a Facebook page called Go Gluten Free so everyone can share their gluten free recipes. As he told his father, local plumber, Blair White,
“Dad, you fix peoples pipes, I fix up people’s tastebuds