Asian Ginger Broth with Chicken Balls
To make the chicken balls combine the following ingredients –
500gms organic chicken mince
1 onion finely chopped and sautéed
1 clove garlic, crushed and sautéed
1 tbsp chopped coriander
1 tbsp chopped continental parsley
1 egg, to bind
2 tbsp gluten free rice flour
Once combined, use a dessert spoon to divide mixture and loosely shape into small balls. Place each ball onto a tray lined with baking paper. Leave in fridge until ready to use. This should make around 20-24 balls.
For the ginger broth, combine in a saucepan
4 cups chicken bone broth
2 cups filtered water
2 tbsp freshly minced ginger
1 leek, sliced
1 tsp finely chopped chilli
4 star anise
Bring to boil, then add
1 tbsp apple cider vinegar
2 tbsp wheat free tamari
Zest of half a lemon
1/2 cup sliced button mushrooms
Add the chicken balls (allowing around 4-6 balls per person) and poach until the balls rise to the top of the broth. Cook for around 3-5 mins.
Remove from heat and let stand for a few minutes before serving in a bowl with spinach leaves, extra sliced chilli and lemon wedges.
Add cooked soba or rice noodles if desired.