Recipe Inspiration

Ingredients...

2kg Chicken mince

30g Essential Cuisine Chicken Stock Mix 

90g Essential Cuisine Street Food Chef Fragrant Thai Style Seasoning 

2 Eggs

30g Breadcrumbs

10ml Lime juice

20g Essential Cuisine Asian Korean Style Base

20ml Light soy sauce

200ml Water

5g Cornflour

200g Grated carrot

100g Julienned radish

100g Pea shoots

Method...

1. Combine the chicken mince, Chicken Stock Mix, Street Food Chef Fragrant Thai Style Seasoning, eggs, and breadcrumbs until well mixed. Roll into 40 evenly sized balls and place on a lined baking tray. Bake at 180°C for 15–20 minutes, until cooked through and lightly coloured.

2. In a saucepan, bring the water to a simmer. Add the Asian Korean Style Base, lime juice, and soy sauce. Stir in the cornflour mixed with a little water and simmer gently until the sauce thickens. Boil for 1 minute, then remove from the heat.

3. Add the cooked chicken balls to the sauce and gently coat them. Return to the oven for 4–5 minutes, until the sauce clings to the balls and starts to glaze.

4. Deep fry about a quarter of the grated carrot until golden and crispy. Drain well.

5. Arrange the remaining grated carrot and radish on the plate. Place 4 glazed Thai chicken balls per portion on top of the salad. Finish with the crispy carrot and garnish with pea shoots.