Asian Poached Chicken Balls

Submitted by Chef #315866

"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."

 

• Ready In: 35mins
• Ingredients: 9

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.