Ginger Chicken Meatballs
Ingredients
- 450 g ground chicken (~1lb)
- 1/2 tbsp grated ginger more if you love ginger
- 20 g panko bread crumbs (2~3 tbsp), as needed
- 1 egg yolk
- 1 medium shallot finely chopped (optional)
- 1 bunch coriander to taste (optional)
- 4~8 fresh shiitake mushrooms stems removed (use for broth), sliced
- 3 heads baby bok choy or your choice of greens
- 3~5 stalks green onion chopped
- 1000 ml your choice of broth* ~5 cups
- 1 tbsp soy sauce more as needed
- A drizzle sesame oil more as needed
- 1 tsp salt more as needed
- 1 tsp white pepper more as needed
- 1 tsp maggi sauce optional
- 1 tsp chili crisp optional
Instructions
- Mix everything except for bok choy, chili crisp and broth in a bowl for the meatballs (use chopsticks if you're not comfortable mixing with your hands). Add a bit of panko at a time, you can stop when the mixture isn't super wet anymore. Meanwhile, heat up/make your broth (see note on shiitake stems if using) and keep it on medium high (boiling but not too intense). Reserve some chopped green onions/coriander for garnish.
- Use two spoons to scoop up the meat and shape into large 1-2" diameter balls (I started small but got tired and made them larger in the end lol), then drop them into the broth (gently). Remove the scum off the surface if needed, when all the meatballs are in let simmer for 5~10 minutes depending on size of the meatballs, stirring occasionally (you can put the lid on).
- When meatballs are cooked through (just open one to check), taste the broth. If it needs it you can add more soy sauce/white pepper. Add your bok choy/choice of veg and cook for 2 min or until tender. Serve with noodles/rice, garnish with the reserved green onion/coriander, extra sesame oil, or chili crisp.
Notes
* If you are using fresh shiitake mushrooms then save the stems to make stock. For this amount of water I used probably 40 stems and simmered it for around 20 min (meanwhile making the meatball mixture). If you don't have any stock you can also just use water since the chicken will flavor the broth, but of course it won't be as good.