Asian Poached Chicken Balls |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This was just something that sprung from my head one hot summer day. Perfect because you don't have to heat up your whole house by turning the oven on. Ingredients:
1 lb ground chicken |
3 garlic cloves, minced |
1 inch fresh ginger, grated |
4 green onions, finely sliced |
3 tablespoons soy sauce |
1/3 cup panko breadcrumbs |
1 egg white |
4 cups chicken stock |
4 tablespoons cornstarch |
Directions:
1. Combine first seven ingredients, and form small meatballs.
2. Place meatballs in the bottom of a large saucepan, and cover with chicken stock. Bring to a boil.
3. Once it comes to a boil, simmer for 15-20 minutes.
4. When cooked through, remove meatballs from stock.
5. Combine 4 tablespoons of the cooking liquid with the cornstarch, and add this to the rest of the stock. This will thicken up to a nice sauce consistency.
6. Once thickened add meatballs back to the sauce, and stir to combine.
7. Great served over white rice, with some steamed vegtables on the side.
|
|