|
m →In other cuisines: clean up; http→https for The New York Times. using AWB
|
(I FORGOT TO ADD ANYTHING AT ALL) Added "Coxinha" to the "See Also" section - you can't talk about chicken balls without talking about coxinha
|
||
| (37 intermediate revisions by 31 users not shown) | |||
| Line 1: | Line 1: | ||
{{Short description|Chicken meat shaped into a sphere}} |
|||
[[Image:Chickenballs.jpg|thumb|right|246px|A tray of chicken balls in a Canadian Chinese restaurant]] |
|||
[[File:Garlic-Chicken balls (6068563531).jpg|thumb|Garlic-chicken balls]] |
|||
'''Chicken balls''' are a food consisting of small, spherical or nearly spherical pieces of [[Chicken (food)|chicken]]. They are prepared and eaten in several different cuisines. |
'''Chicken balls''' are a food consisting of small, spherical or nearly spherical pieces of [[Chicken (food)|chicken]]. They are prepared and eaten in several different cuisines. |
||
==In Western Chinese cuisine== |
==In Western Chinese cuisine== |
||
[[File:Fried Manchurian Balls.JPG|thumb|Chicken balls from a Chinese restaurant in Pakistan]] |
|||
Chicken balls ({{zh|s=鸡球|p=jī qiú|y= gai<sup>1</sup>kau<sup>4</sup>}}) are a type of modern Chinese food served in [[Canadian Chinese cuisine|Canada]],<ref>{{cite news |
Chicken balls ({{zh|s=鸡球|p=jī qiú|y= gai<sup>1</sup>kau<sup>4</sup>}}) are a type of modern Chinese food served in [[Canadian Chinese cuisine|Canada]],<ref>{{cite news |
||
| url = |
| url = https://www.thestar.com/living/Food/article/284559 |
||
| title = Great balls of flavour |
| title = Great balls of flavour |
||
| author = |
| author = Susan Sampson |
||
| author-link = Susan Sampson |
|||
| work = [[Toronto Star]] |
| work = [[Toronto Star]] |
||
| date = 2007-12-12 |
| date = 2007-12-12 |
||
| |
| access-date = 2007-12-20 |
||
| quote = She rounded out the theme with recipes for ... pecan-crusted chicken balls... |
| quote = She rounded out the theme with recipes for ... pecan-crusted chicken balls... |
||
}}</ref><ref>{{cite news |
}}</ref><ref>{{cite news |
||
| url = http://www.financialpost.com/story.html?id=6fd1e090-9d19-46cf-9f3e-3af86090e9e4 |
| url = http://www.financialpost.com/story.html?id=6fd1e090-9d19-46cf-9f3e-3af86090e9e4 |
||
| title = Toronto street-food project half-baked at best |
| title = Toronto street-food project half-baked at best |
||
| author = |
| author = Terence Corcoran |
||
| author-link = Terence Corcoran |
|||
| work = [[National Post]] |
| work = [[National Post]] |
||
| date = 2007-11-23 |
| date = 2007-11-23 |
||
| |
| access-date = 2007-12-20 |
||
| url-status = dead |
|||
| archive-url = https://web.archive.org/web/20120402155925/http://www.financialpost.com/story.html?id=6fd1e090-9d19-46cf-9f3e-3af86090e9e4 |
|||
| archive-date = 2012-04-02 |
|||
}}</ref><ref>{{cite news |
}}</ref><ref>{{cite news |
||
| title = Shanghai palace offers foodie feasts |
| title = Shanghai palace offers foodie feasts |
||
| Line 23: | Line 30: | ||
| date = 2005-03-04 |
| date = 2005-03-04 |
||
| quote = ...reminiscent of those deep fried chicken balls I do my best to avoid. |
| quote = ...reminiscent of those deep fried chicken balls I do my best to avoid. |
||
}}</ref> [[ |
}}</ref> the [[United States]], and the [[United Kingdom]]<ref>{{Cite web |url=http://www.qualityfoodonline.com/menu.php?id=34510 |title=Menu for Beijing Cuisine restaurant in Blackwater, Surrey, England |access-date=2007-12-21 |archive-url=https://web.archive.org/web/20080115145332/http://www.qualityfoodonline.com/menu.php?id=34510 |archive-date=2008-01-15 |url-status=dead }}</ref> as a staple of [[Chinese cuisine|Chinese]] [[take-out]]. The dish consists of small chunks of fried chicken breast meat covered in a crispy [[Batter (cooking)|batter]] coating. They are often served with [[curry sauce]], [[sweet and sour sauce]] or [[plum sauce]]. These are largely unheardofin China, depending on the recipe and referred name.<ref>{{cite news |
||
| url = |
| url = https://www.theglobeandmail.com/servlet/Page/document/v5/content/subscribe?user_URL=https://www.theglobeandmail.com%2Fservlet%2Fstory%2FRTGAM.20071129.wflight29%2FBNStory%2FNational%2Fhome&ord=12254194&brand=theglobeandmail&force_login=true |
||
| title = The friendly skies of Moncton |
| title = The friendly skies of Moncton |
||
| author = |
| author = Oliver Moore |
||
| author-link = |
|||
| work = [[The Globe and Mail]] |
| work = [[The Globe and Mail]] |
||
| date = 2007-11-29 |
| date = 2007-11-29 |
||
| |
| access-date = 2007-12-20 |
||
| format = fee required |
| format = fee required |
||
| quote = I say, 'It's chicken balls' and they say, 'We've never seen that in China.' |
| quote = I say, 'It's chicken balls' and they say, 'We've never seen that in China.' |
||
| Line 38: | Line 46: | ||
| url = http://www.accessmylibrary.com/coms2/summary_0286-26072749_ITM |
| url = http://www.accessmylibrary.com/coms2/summary_0286-26072749_ITM |
||
| title = Making 'tusok-tusok' the fishballs |
| title = Making 'tusok-tusok' the fishballs |
||
| author = |
| author = Saleema Devi Refran |
||
| author-link = Saleema Devi Refran |
|||
| |
| newspaper = [[Philippine Daily Inquirer]] |
||
| date = 2002-09-25 |
| date = 2002-09-25 |
||
| |
| access-date = 2007-12-20 |
||
}}</ref> and [[Japan]] (''[[tsukune]]'').<ref>{{cite web |
}}</ref> and [[Japan]] (''[[tsukune]]'').<ref>{{cite web |
||
|url=http://www.iht.com/articles/1993/11/15/cheap.php |
|url=http://www.iht.com/articles/1993/11/15/cheap.php |
||
|title=Rating the World's Best Restaurants:Tokyo |
|title=Rating the World's Best Restaurants:Tokyo |
||
|author= |
|author=Patricia Wells |
||
|author-link=Patricia Wells |
|||
|publisher=[[International Herald Tribune]] |
|publisher=[[International Herald Tribune]] |
||
|date=1993-11-15 |
|date=1993-11-15 |
||
| |
|access-date=2007-12-20 |
||
| |
|archive-url=https://web.archive.org/web/20070912143842/http://www.iht.com/articles/1993/11/15/cheap.php |
||
| |
|archive-date=2007-09-12 |
||
| |
|url-status=dead |
||
|df= |
|||
}}</ref> |
}}</ref> |
||
| Line 59: | Line 68: | ||
| url = https://query.nytimes.com/gst/fullpage.html?sec=health&res=9E0DE3DF1539F932A05750C0A964948260&n=Top/Reference/Times%20Topics/Subjects/C/Cooking%20and%20Cookbooks |
| url = https://query.nytimes.com/gst/fullpage.html?sec=health&res=9E0DE3DF1539F932A05750C0A964948260&n=Top/Reference/Times%20Topics/Subjects/C/Cooking%20and%20Cookbooks |
||
| title = Distinctive foods of the Italian Jews |
| title = Distinctive foods of the Italian Jews |
||
| author = |
| author = Marian Burros |
||
| author-link = Marian Burros |
|||
| work = [[The New York Times]] |
| work = [[The New York Times]] |
||
| date = 1982-03-31 |
| date = 1982-03-31 |
||
| |
| access-date = 2007-12-20 |
||
}}</ref> and [[ |
}}</ref> and [[Islamic]] cuisine.<ref>{{cite news |
||
| url = http://weekly.ahram.org.eg/2003/662/li1.htm |
| url = http://weekly.ahram.org.eg/2003/662/li1.htm |
||
| title = |
| title = Pull up a chair |
||
| author = |
| author = Yasmine El-Rashidi |
||
| author-link = Yasmine El-Rashidi |
|||
| work = [[Al-Ahram Weekly]] |
| work = [[Al-Ahram Weekly]] |
||
| date = 2003-10-30 |
| date = 2003-10-30 |
||
| |
| access-date = 2007-12-20 |
||
| archive-url = https://web.archive.org/web/20071016043459/http://weekly.ahram.org.eg/2003/662/li1.htm |
|||
| archive-date = 2007-10-16 |
|||
| url-status = dead |
|||
}}</ref><ref>{{cite news |
}}</ref><ref>{{cite news |
||
| url = https://query.nytimes.com/gst/fullpage.html?res=9E05E0DB103CF930A15752C1A96F958260 |
| url = https://query.nytimes.com/gst/fullpage.html?res=9E05E0DB103CF930A15752C1A96F958260 |
||
| title = Pre-2K Thanksgiving |
| title = Pre-2K Thanksgiving |
||
| author = |
| author = Gail Collins |
||
| author-link = Gail Collins |
|||
| work = [[The New York Times]] |
| work = [[The New York Times]] |
||
| date = 1999-11-23 |
| date = 1999-11-23 |
||
| |
| access-date = 2007-12-20 |
||
}}</ref> |
|||
}}</ref><sup>[https://www.flickr.com/photos/asullens/134605652/ photo]</sup> |
|||
==See also== |
==See also== |
||
*[[British Chinese cuisine]] |
|||
*[[Canadian Chinese cuisine]] |
*[[Canadian Chinese cuisine]] |
||
*[[Chicken nugget]] |
*[[Chicken nugget]] |
||
*[[Coxinha]] |
|||
==References== |
==References== |
||
{{ |
{{Reflist|2}} |
||
{{commons category|Chicken balls}} |
|||
==External links== |
|||
{{Chicken dishes|state=collapsed}} |
|||
*[https://web.archive.org/web/20071218070036/http://www.reddeerbuffet.ca:80/menu.html Canadian Chinese restaurant menu featuring chicken balls] |
|||
{{Chicken}} |
|||
{{DEFAULTSORT:Chicken Balls}} |
{{DEFAULTSORT:Chicken Balls}} |
||
[[Category:Canadian Chinese |
[[Category:Canadian Chinese chicken dishes]] |
||
[[Category:Chicken dishes]] |
|||
Chicken balls are a food consisting of small, spherical or nearly spherical pieces of chicken. They are prepared and eaten in several different cuisines.
Chicken balls (Chinese: 鸡球; pinyin: jī qiú) are a type of modern Chinese food served in Canada,[1][2][3] the United States, and the United Kingdom[4] as a staple of Chinese take-out. The dish consists of small chunks of fried chicken breast meat covered in a crispy batter coating. They are often served with curry sauce, sweet and sour sauceorplum sauce. These are largely unheard of in China, depending on the recipe and referred name.[5][failed verification]
Another kind of chicken balls, which are similar to southern Chinese fish balls, may be found in countries in East and Southeast Asia, such as the Philippines[6] and Japan (tsukune).[7]
Chicken balls are also a part of several other culinary traditions, including Italian Jewish cuisine[8] and Islamic cuisine.[9][10]
She rounded out the theme with recipes for ... pecan-crusted chicken balls...
...reminiscent of those deep fried chicken balls I do my best to avoid.
I say, 'It's chicken balls' and they say, 'We've never seen that in China.'(registration required)
