CHICKEN BALLS WITH ASIAN SLAW AND SESAME DRESSING

CHICKEN BALLS WITH ASIAN SLAW AND SESAME DRESSING

Add a zing to dinnertime with this contemporary Asian inspired dish. Made with lean free range chicken, cabbage slaw and topped with our pre mixed dressing.

30 minutes. Dairy Free. Sugar Free.

Serves 2.

Ingredients
400g free range chicken mince
1 free range egg
1 long red chilli
2 spring onions
2cm piece ginger
1 tablespoon fish sauce
1 teaspoon sesame oil 
3 sprigs coriander
1 lemon
1/4 white cabbage
1 medium carrot
1 medium radish
1 tablespoon rice wine vinegar
1 tablespoon light soy sauce
1/4 teaspoon sugar
1/4 teaspoon wasabi paste
1 teaspoon sesame oil

Make chicken balls
In a mixing bowl combine the chicken, egg white, finely chopped chilli, half of the spring onion and half of the coriander finely chopped, grated ginger, fish sauce, sesame oil and juice of half the lemon. Roll the mixture into golf ball sized balls and place on a sheet of baking paper and place in the fridge until ready to cook.

Make slaw & dressing
Thinly slice cabbage and radish (use a mandolin if you have one), grate carrot and finely slice spring onions. Next roughly chop the remaining coriander and combine all of the ingredients into a bowl. Whisk together all of the ingredients for the premixed dressing.

Cook chicken balls
Add enough olive oil to cover the base of a medium sized fry pan. Bring to a medium heat and gently place the chicken balls into the pan. Cook for 5 minutes each side. Once cooked, remove from the pan, cover and allow to rest for 2 minutes.

To serve
Dress the slaw. In a bowl pile the slaw and top with the chicken balls. 

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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October 29, 2015 by Timothy Ryder
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