Chicken balls & rainbow broth

Name: Chicken balls & rainbow broth
Cook time: 18 min
Total time: 18 min
Yield: 4
Ingredients: 2 fresh red chillies; 4 cloves of garlic; 2 x 150g skinless free-range chicken breasts; 1 x 250g packet of cooked wholegrain rice; 2 tablespoons white miso; 100g pickled ginger; 1 bunch of coriander (30g); 2 limes; 1.5 litres chicken stock; 2 x 320g packets of mixed stir-fry veg

With stir-fry veg

18 mins

Not Too Tricky

serves 4

About the recipe

Satisfying to both make and eat, these fragrant balls are fresh and super-tasty.

nutrition per serving

Calories

14%

Fat

Saturates

Sugars

Salt

22%

Protein

46%

Carbs

10%

Fibre

of an adult’s reference intake

Recipe From

Eat Yourself Healthy

By Jamie Oliver

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By Jamie Oliver

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Ingredients

2 fresh red chillies

4 cloves of garlic

2 x 150g skinless free-range chicken breasts

1 x 250g packet of cooked wholegrain rice

2 tablespoons white miso

100g pickled ginger

1 bunch of coriander (30g)

2 limes

1.5 litres chicken stock

2 x 320g packets of mixed stir-fry veg

Method

Boil the kettle. Deseed the chillies, peel the garlic and place both in a food processor with the chicken, rice, half the miso and the pickled ginger, reserving the juice. Add most of the coriander, stalks and all, reserving a few nice leaves. Finely grate in the lime zest, and pulse until combined. Divide the mixture into 16 equal-sized pieces and, with wet hands, shape into balls.
Place a large deep pan on a medium-high heat. Pour in the stock, add the remaining miso and bring to the boil. Gently drop in the balls, cover and poach for 3 minutes, then add all the stir-fry veg and cook for another 3 minutes, or until the balls are cooked through.
Taste the broth and season to perfection with lime juice, a little pickled ginger juice, if you like, and sea salt and black pepper. Divide between serving bowls with the reserved coriander leaves, and serve with lime wedges.

For extra flavour, make your own stock! Use chicken or beef bones (ask your butcher!) with offcuts or peelings of onion, carrot and celery, plus any leftover herbs. Dried mushrooms add great depth, too. Cover with water and let it tick away for 3 to 4 hours, skimming occasionally, then strain, season to perfection, and fridge or freezer stash till needed.
A few drops of sesame oil in the broth at the end go a long way, if you have it.

Tags

Vegetable Healthy dinners Family favourites Meatball Chicken

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