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Chicken meatballs with winter melon soup
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GemChicken meatballs with winter melon soup
Made a light refreshing broth from umeboshi, young ginger and dries shiitake mushrooms. I didn’t use any flour in the chicken meatballs but bulk them up with wakame instead for that glossy smooth texture.
Ingredient
4 slices
ginger
200 g
Minced chicken
2 tbsp
dried wakame
1 tbsp
mirin
1/2 tbsp
Chinese cooking wine
1 tbsp
toasted sesame oil
Cooking instructions
* Step 1
Rehydrate dried wakame. Squeeze out as much moisture as possible and cut into small pieces.
* Step 2
Mix wakame and mince chicken together with seasoning and set aside for at least 30mins.
* Step 3
In a large pot, put in shiitake mushrooms, ginger and umeboshi. Bring to a boil. Then let it cool, flavours will develop better in this way.
* Step 4
Add in winter melon, cook till translucent about 15 mins on low simmer. Then add in minced chicken meatballs, cook for about 3-4 minutes till done!
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