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Put the minced chicken in a bowl and use your hands to mix well with spring onions, fresh red chili, ginger and sweet corn.
Divide mixture into 16 chicken balls. Bring water to boil in a saucepan. Drop the chicken balls into the boiling water and simmer on low heat for 8-10 minutes or until chicken balls are well cooked.
Remove chicken balls from the water using a slotted spoon and set aside.
Add MAGGI Less Salt Chicken Stock cubes, carrot, bell peppers and pineapple cubes to the same water. Bring to boil and simmer.
Add the remaining ingredients and stir until the prepared sauce thickens.
Add the chicken balls into the mixture and serve with steamed rice.
Per Portion of 300g
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