Meat and Poultry Recipes - Minced Chicken in Clear Soup

Ingredients

• 500 g (1lb) minced chicken

• 2 spring onions, minced

• 1 tablespoon fresh ginger, grated

• 60 ml (1/4 cup) soy sauce

• 1 medium egg

• 2 tablespoons cornstarch

• 750 ml (3 cups) Basic Dashi Stock 

• 2 tablespoons sake

• 2 tablespoons mirin

• 1 spring onion, finely sliced for garnish

• 2 sprigs fresh coriander leaves for garnish

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Method:

1. Combine minced chicken, minced spring onions, ginger, 1 tablespoon soy sauce, and egg in a mixing bowl. Sprinkle in cornstarch and mix well.

2. Form chicken mixture into balls, about 5 cm (2 in) round. You may need to moisten your hands with water to prevent the mixture from sticking.  

3. Combine Basic Dashi Stock, sake, mirin, and remaining soy sauce in a saucepan and bring to a boil over medium heat.

4. Reduce 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.