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Ingredients
| ground chicken: 1 lb |
| garlic: 3 cloves (minced) |
| ginger (1 inch, grated) |
| green onions - spring or scallion: 4 whole onions (finely sliced) |
| soy sauce: 3 Tbl |
| panko bread crumbs: 1/3 cup |
| eggs: 1 (white) |
| chicken stock: 4 cups |
| cornstarch: 4 Tbl |
Asian Poached Chicken Balls
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
- Combine first seven ingredients, and form small meatballs.
- Place meatballs in the bottom of a large saucepan, and cover with chicken stock. Bring to a boil.
- Once it comes to a boil, simmer for 15-20 minutes.
- When cooked through, remove meatballs from stock.
- 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.
- Once thickened add meatballs back to the sauce, and stir to combine.
- Great served over white rice, with some steamed vegtables on the side.