SPICED CHICKEN MEATBALLS WITH NOODLES, BASIL & BROTH
This fragrant and filling dish is an excellent dinner party choice
Provided by John Torode
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 20
Steps:
- Whizz the onion, ginger, chillies, garlic, white pepper and half of the coriander stalks, roots (if using) and leaves in a food processor until finely chopped. Mix the milk and breadcrumbs together in a large bowl. Add the onion mix and chicken into the breadcrumbs, then season. Now, really mix - I mean mix - until the whole thing becomes a paste rather than lumpy. If you have a tabletop mixer, then use that instead of your hands. Shape into small balls around the size of a 50p piece. Place a large frying pan or casserole over a medium heat, add a drizzle of oil then fry the balls until well coloured - about 10 mins. You'll need to do this in batches, adding more oil each time. Set aside.
- For the broth, put the stock into a large saucepan, bring to the boil, then simmer. Add the sesame oil, fish sauce, ginger, remaining coriander stalks and roots, star anise and peppercorns. Simmer, covered, for 20 mins. Add the spring onions, noodles and chillies, if using. Take 6 large bowls, then divide the noodles between them - tongs are the best tool. Drop in the warm meatballs then ladle in the stock. Scatter with coriander and basil leaves then tuck in.
Nutrition Facts : Calories 536 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 4.74 milligram of sodium
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