Chilli Chicken And Sweet Corn Meatballs Recipe
Ingredients
| Chicken | 450 Gram | |
| Scallions spring | 4 , finely chopped | |
| Red chilli | 1 Small, finely chopped | |
| Root ginger | 12.5 Gram, finely chopped | |
| Added sugar | 100 Gram, drained | |
| Salt and white pepper | ||
| Boiled jasmine rice, to serve | ||
| Red bell pepper spring | 1 , chopped (TO GARNISH:) | |
| Chicken stock | 150 Milliliter (SAUCE:) | |
| 100 g/3 1/2 oz cubed pineapple in natural juice, drained, with 4 tbsp reserved juice | ||
| Carrot | 1 Medium, cut into thin strips (SAUCE:) | |
| Red bell pepper | 1 Small, deseeded (SAUCE:) | |
| Green bell pepper | 1 Small, deseeded (SAUCE:) | |
| Light soy sauce | 1 Tablespoon (SAUCE:) | |
| Rice vinegar | 2 Tablespoon (SAUCE:) | |
| Superfine sugar | 1 Tablespoon (SAUCE:) | |
| Tomato Paste | 1 Tablespoon (SAUCE:) | |
| Cornstarch | 2 Teaspoon, mixed (SAUCE:) | |
Directions
1. To make the meatballs, place the chicken in a bowl and add the spring onions (scallion), chilli, ginger, seasoning and sweetcorn. Mix together.
2. Divide the mixture into 16 portions and form each into a ball. Bring a pan of water to the boil. Arrange the meatballs on a sheet of baking parchment in a steamer or large sieve (strainer), place over the water, cover and steam for 10-12 minutes.
3. To make the sauce, pour the stock and pineapple juice into a pan and bring to the boil. Add the carrot, (bell) peppers and pineapple, cover and simmer for 5 minutes. Stir in the other ingredients and heat through, stirring, until thickened. Season.
4. Drain the meatballs and transfer to a serving plate. Garnish and serve with rice and the sauce.
2. Divide the mixture into 16 portions and form each into a ball. Bring a pan of water to the boil. Arrange the meatballs on a sheet of baking parchment in a steamer or large sieve (strainer), place over the water, cover and steam for 10-12 minutes.
3. To make the sauce, pour the stock and pineapple juice into a pan and bring to the boil. Add the carrot, (bell) peppers and pineapple, cover and simmer for 5 minutes. Stir in the other ingredients and heat through, stirring, until thickened. Season.
4. Drain the meatballs and transfer to a serving plate. Garnish and serve with rice and the sauce.
Chef
