Asian Poached Chicken Balls

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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