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Minced Chicken in Clear Soup
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!
Serves : 4
Preparation time : 5 minutes
Cooking time : 15 minutes
Ingredients :
500g minced chicken
2 spring onions, minced
1 tablespoon fresh ginger, grated
60ml soy sauce
1 medium egg
2 tablespoons cornstarch
750ml Basic Dashi Stock (below)
2 tablespoons sake
2 tablespoons mirin
1 spring onion, finely sliced for garnish
2 sprigs fresh coriander leaves for garnish
Method :
Combine minced chicken, minced spring onions, ginger, 1 tablespoon soy sauce, and egg in a mixing bowl. Sprinkle in cornstarch and mix well.
Form chicken mixture into balls about 5cm round. You may need to moisten your hands with water to prevent the mixture from sticking.
Combine Basic Dashi Stocks, sake, mirin, and remaining soy sauce in saucepan and bring to a boil over medium heat.
Reduce the heat and add chicken balls, one at a time, to the simmering broth, and cook for about 5 minutes. Remove balls from broth with a slotted spoon and transfer to four individual serving bowls. Pour the broth into each of the bowls and garnish with thinly sliced spring onions and fresh coriander leaves.
Basic Dashi Stock (Bonito Flake Stock)
Makes 1 liter
Preparation time : 5 minutes
Cooking time : 20 minutes
10cm square piece konbu , wiped clean
1 liter water
60ml cold water
90g bonito flakes
Cut konbu square into 4 narrow strips. Place in a saucepan with 4 cups water and cook over medium heat. Heat until just about to boil, then quickly remove pan from the heat, remove and discard konbu.
Add the cold water and bonito flakes to the konbu broth. Bring to a boil then remove immediately from heat, and set aside to cool.
When all the bonito flakes have sunk to the bottom, pour the liquid over a strain and discard the flakes.
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