Tumis Sawi with Chicken Meatballs
Ingredients:
- 1 chicken breast (approximately the size of your palm)
- 2 eggs
- 1 tablespoon tapioca flour
- 1 small head of bok choy (Chinese cabbage)
- 2 cloves garlic
- 1 shallot
- 1 teaspoon ground coriander
- 1 tablespoon sweet soy sauce
- Salt to taste
Instructions:
For the Chicken Meatballs:
- Prepare the Broth: Begin by bringing a pot of water to a boil for cooking the meatballs.
- Season the Chicken: In a blender, combine 1 clove of garlic, ground coriander, and salt. Blend until well mixed and set aside.
- Blend the Chicken: Clean the chicken breast and cut it into small cubes. Add the cubed chicken to the blender along with the eggs and the prepared seasoning. Blend until the mixture is smooth and well combined.
- Incorporate Tapioca Flour: Add the tapioca flour to the chicken mixture and stir until thoroughly mixed.
- Form and Cook Meatballs: Using clean hands, shape the mixture into small meatballs. Drop them into the boiling water and cook for approximately 10 minutes, or until they float to the surface and are fully cooked. Remove the meatballs and let them cool.
For the Stir-Fry:
-
Sauté Aromatics: Heat a pan over medium heat and sauté the shallot and remaining garlic until they are fragrant and translucent.
-
Cook Bok Choy: Add the finely chopped bok choy to the pan. Sauté until it begins to wilt.
-
Season the Vegetables: Add a pinch of salt and the sweet soy sauce to the pan, stirring to combine well.
-
Combine with Meatballs: Slice the cooked chicken meatballs and add them to the pan with the bok choy. Continue to cook, stirring occasionally, until everything is heated through and well mixed.
-
Serve: Transfer the stir-fry to a serving dish and enjoy warm.
This comforting and flavorful dish combines the tender chicken meatballs with the crisp freshness of bok choy, creating a satisfying meal perfect for any occasion.
