1 cube MAGGI Less Salt Chicken Stock dissolved in ¼ cup or 60ml of hot water
¼ cup fresh breadcrumbs or 25 g
600 g chicken, minced
½ cup spring onions or 50 g, chopped
½ cup coriander leaves or 25 g, finely chopped
1 Lemon zest - small piece
2 tablespoons vegetable oil
For the sauce:
¼ tablespoon corn flour, dissolved in 1 cup or 250 ml of water
¼ cup sweet chili sauce or 60 ml
1 cube MAGGI Less Salt Chicken Stock
¼ cup spring onions or 25 g, finely chopped
How to prepare
Pour the dissolved MAGGI Less Salt Chicken Stock over the breadcrumbs in a small bowl and soak for 4 minutes.
In a large bowl, mix minced chicken, soaked breadcrumbs, spring onions, fresh coriander and lemon zest. Mix the ingredients well. Wet your hands with water, divide the mixture into equal portions and shape the portions into small balls.
Heat vegetable oil in a large non stick pan, and cook the chicken balls over medium heat. Shaking the frying pan from time to time while cooking until all the chicken balls are well cooked and brown in color.
Add water, sweet chili sauce and MAGGI Less Salt Chicken Stock cube. Bring the sauce to boil and cook for 2-3 minutes.
Stir in the spring onions and serve with cooked rice noodles or cooked white rice.
Questions ? Ask a specialist
