1
strip dried tangerine peel - (abt 2") (or 2 tbspns finely-chopped fresh orange or tangerine peel)
1
pound ground turkey
1/2
cup finely-chopped waterchestnuts
1
tablespoon chopped cilantro (Chinese parsley)
2
tablespoons chicken broth or water
2
tablespoons oyster sauce
1
tablespoon soy sauce
2
teaspoons sesame oil
2
tablespoons cornstarch
FOR SERVING:
1
large bunch watercress blanched
Worcestershire sauce for dipping (or soy sauce mixed with prepared Chinese mustard to taste)
If using dried tangerine peel, soak it in warm water to cover for 30 minutes; drain and mince. Combine all the ingredients except the watercress and dipping sauce in a medium bowl; mix well. With wet hands, shape the mixture into 20 meatballs, each approximately 1 1/2 inches in diameter. Place a steaming rack in a wok; add water to just below the level of the rack and bring it to a boil. Arrange the turkey balls in two greased 9-inch glass pie pans. Set one pan on the rack, cover, and steam until turkey is no longer pink (cut a small slit through a turkey ball to test), about 12 minutes. Serve the first portion while you steam the second. Place the watercress on a serving platter and arrange the turkey balls on top. Serve with Worcestershire sauce or the soy-mustard dip. This recipe yields 20 meatballs. Variation: Traditionally this dish is made with beef; you can also try it with finely chopped raw shrimp or minced chicken. Microwave Method: Instead of steaming the turkey balls, place them in a 9-inch microwave-safe glass pie pan, cover, and cook on high for 2 minutes. Stir, cover, and cook on medium until the turkey is no longer pink, about 4 minutes. Serve as above.
