Chicken Balls In Chinese Broth
Created by ImPat on May 6, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #23704
Ingredients
- 500 grams ground chicken
- 2 teaspoon garlic, minced
- 2 teaspoons ginger, grated
- 2 tablespoons light soy sauce
- 2 tablespoon coriander, chopped (leaves)
- 1 large egg (lightly beaten)
- 4 cups chicken stock
- Fresh ginger (4 slices)
- 2 garlic cloves (peeled and squashed)
- Coriander roots (2 roots, bruised)
- 2 tablespoons light soy sauce
- 2 tablespoons lime juice
- 1/2 cup spring onions, sliced (cut on the long diagonal finely)
How to Make
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Step 1: For the balls, combine the ingredients from the chicken down to and including the egg, it will be a soft mixture but all will be fine and divide into walnut sized balls.
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Step 2: For the broth, combine the stock, ginger, garlic and coriander roots and simmer for 3 minutes and then strain it into a large bowl (don't go pouring it down the sink).
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Step 3: Return the broth back to pot and bring back to the simmer.
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Step 4: Remould the balls with wet hand and drop into the broth.
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Step 5: When they are cooked through - about 3 minutes - add the soy and lime juice to the broth.
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Step 6: Serve in a shallow bowl with a scatter of the spring onions.
Nutritional Facts
- Serving Size: 1 (338.8 g)
- Calories 300.1
- Total Fat - 8 g
- Saturated Fat - 1.8 g
- Cholesterol - 425.8 mg
- Sodium - 1444.1 mg
- Total Carbohydrate - 25.8 g
- Dietary Fiber - 3.4 g
- Sugars - 4 g
- Protein - 32.6 g
- Calcium - 69.6 mg
- Iron - 5.2 mg
- Vitamin C - 23.5 mg
- Thiamin - 0.1 mg