Asian Poached Chicken Balls

1. 1

   Combine first seven ingredients, and form small meatballs.

2. 2

   Place meatballs in the bottom of a large saucepan, and cover with chicken stock. Bring to a boil.

3. 3

   Once it comes to a boil, simmer for 15-20 minutes.

4. 4

   When cooked through, remove meatballs from stock.

5. 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. 6

   Once thickened add meatballs back to the sauce, and stir to combine.

7. 7

   Great served over white rice, with some steamed vegtables on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.