Lion Head Chicken Meatball Soup
15 min
4 SERVINGS
INGREDIENTS
Meatballs- 450g (1 ½ pack) Sadia Minced Chicken
- 1 egg
- 2 tbsp light soy sauce
- 2 tbsp minced ginger
- 3-4 cloves of garlic, minced
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1/4 cup bread crumbs
- 1 green onion, thinly sliced
- 6 cups chicken broth
- 3 tbsp light soy sauce
- 8 baby bok choys, halved
- 230g dried noodles of choice
- Chilli oil (optional)
- Sesame oil (optional)
METHOD
- Add Sadia Minced Chicken, egg, soy sauce, sesame oil, ginger, salt, cornstarch, bread crumbs, and green onion in a bowl. Mix well and set aside to marinate for 30 minutes.
- Using the mixture, form 12 meatballs (about 50-52g each). Keep your hands wet to prevent the mixture from sticking to your hands.
- In a pot, combine the chicken broth, soy sauce, and sugar; mix well. Then, rehydrate the dried noodles in the chicken broth until they reach an al dente texture. Once done, remove the noodles and set them aside in a bowl.
- Once the combined broth starts boiling, reduce heat to medium. Gently add the meatballs into the broth. Cover and simmer for 10 minutes.
- At the 8-minute mark, add bok choy, then cover and cook for 2 minutes.
- For serving, mix all the ingredients together in the bowl containing the previously set aside noodles. Season the broth with salt to your preferred taste.
- Garnish and serve with green onion, chili oil and sesame oil (optional).
Minced Chicken
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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