Have you ever been mind boggled by the flavours you have eaten in a meal? This Little Pig has. This blog in particular blew this Little Pigs mind so much, that loud ‘mmmm’s’ and ‘aaaaah’s’ and ohmalawwwdddd’s’ were made whilst consuming these ginger & chive chicken meatballs in golden broth. This noodle broth sensation made this fine swine wish it could dive in and swim about in the golden broth slurping as it went. The fragrant gentle soup combined with tender chicken meatballs and slippery vermicelli noodles took flavours to a new level and caused one piglet to message the other piglet with the words; “today my life was changed by a chicken ball". So try it out piglets, it’s light, it’s fresh, it’s delightful and it is insanely easy to make.
Ginger, Chive & 5 Spice Chicken Meatballs in a Golden Vermicelli Broth.
Feeds: 2 Hungry Piglets
Prep Time: 10 Mins. Cooking Time: 20 Mins.
Ingredients:
For Meatballs:
500g x Free Range Chicken Mince
1 x Garlic Chives Bunch
1 x Tbs Fish Sauce
1 x Tbs Oyster Sauce
1 x Tsp 5 Spice
2cm x Fresh Ginger piece
For Broth & Seasoning
1 x Tbs Peanut Oil
1 x Tbs Soy Sauce
1 x Tbs Fish Sauce
1 x Red Chilli
½ x Spring Onion Bunch
500ml x Chicken Stock
100g x Vermicelli Noodles
½ x Mint Bunch
1 x Gai Lan Bunch (or bok choy)
2cm x Fresh Ginger piece
How to Make Gloriousness:
Preparation:
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Boil kettle then pour boiling water over vermicelli noodles in a bowl and leave to cook for 5 mins or until cooked through, drain then set aside.
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Slice you gai lan longways down it’s stem, finely dice chilli and spring onion.
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Peel and finely slice 1 of your 2cm ginger pieces.
Meatballs:
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Finely dice garlic chives (1 bunch) and peel and finely grate your other fresh ginger (2cm).
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Place in a bowl your chicken mince (500g), fish sauce (1 Tb), oyster sauce (1 Tb), 5 spice (1 Tsp), grated ginger & diced garlic chives. Mix well and with a no squeamish ‘chicken mince’ attitude.
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Using clean, wet hands take a heaped teaspoon size of the mince and roll into a ping pong sized ball shape. Between each ball dip your hands in a bowl of water to create lovely smooth meatballs with ease and stop the mince sticking to your hands.
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In a fry pan heat your peanut oil (1 Tbs) then place in your meatballs and sear for around 3 mins on each side or until golden. Once both sides are glorious and golden, turn off the heat – you don’t need them to be cooked through just visually golden and pretty.
Broth:
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Pour your chicken stock (500ml), two cups of water, soy sauce (1 Tb) & fish sauce (1 Tbs) into a medium sized pot and bring to the boil.
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Once boiling drop in your fresh sliced ginger and your meatballs and reduce to a simmer.
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Simmer for 5 mins or until meatballs are poached and cooked through.
Bringing It All Together:
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In a serving bowl, place a heap of your drained vermicelli noodles, your sliced gai lan, fresh ripped up mint, some diced chilli and spring onions.
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Top with your meatballs and pour over some of your fragrant broth.
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Finally finish with a little more chilli and spring onions then tuck in with great slurps of delight. Oiiiink!
