Korean balls

A perfect meal to shoo away winter blues and cosy up near the crackling fireplace.This recipe comes from Pipli,a good friend of mine who shares creative cooking and art with me.Pipli lives in Singapore and is a jewellry designer and water color artist. She now has an Etsy Shop called Colorfiesta.


1½ litres/2¼ pts chicken stock
2cm/ piece fresh ginger, minced
2 tsp soya sauce
salt to taste

For CHICKEN BALLS

2 red/green chillies
450g/1lb chicken mince
200g/ cottage cheese ( paneer)or tofu
4 spring onions, very finely sliced
2 tbsp fresh coriander/parsley, chopped
3/4 tsp of cornflour or more
1 egg white ( optional )

To GARNISH

4 spring onions, finely sliced green portion
handful coriander leaves
1 lime, cut into wedges

Method
1. For the Chicken broth, pour the chicken stock into a large heavy-based saucepan.
2. Add the ginger, soya sauce
3. Heat the stock to a gentle simmer and allow to simmer for 30 minutes.

For the CHICKEN BALLS

Minced chicken,tofu or cottage cheese ( paneer), spring onions, coriander, minced garlic .mixed it together.
Roll the chicken mixture into bite-sized balls .
Dip it into egg white ( optional)
Roll into cornflour and drop the balls one by one into the boiling broth.
Cook until the chicken is cooked.
Finally garnish with minced green spring onions,coriander leaves and limejuice..