Chicken meatballs with oriental greens, lime & ginger

Recipe and photograph – Dr Joan Ransley

This is a quick to make, low fat dish containing the soothing flavour of ginger. Ginger (Zingiber officinale) is widely used as a spice and an ingredient in traditional herbal medicine. The rhizome of ginger has been shown in clinical studies to help relieve gastrointestinal discomforts, nausea and vomiting.

Bok choy is a dark green vegetable containing dietary fibre and polyphenols which are beneficial for the health of the gut.

Method

Mix together the minced chicken, garlic and grated ginger, soy sauce and half the spring onions. Take walnut sized amounts of the mixture, shape into balls and place them neatly on a plate. If you have time, cover the chicken balls with cling film and chill them in the fridge for half an hour before cooking. This makes them easier to handle.

Heat the oil in a wok or medium sized saucepan and cook the chicken balls in two batches, turning them over to make sure they are lightly browned all over. Transfer the chicken balls to a plate using a slotted spoon. There is no need to wash the pan at this point as the residue from cooking the chicken will add flavour to the dish.

Add the stock to the wok/saucepan pan and bring to a simmer. Add the browned chicken balls and ginger slices and cook for three minutes. Add the bok choy, remaining spring onions and chilli (if using) and cook for another five minutes. The meatballs should be cooked through and the bok choy tender. Add the lime juice a little at a time, tasting as you go. Season to taste. Serve with steamed rice or noodles.

Cooks tip

If you can’t find minced chicken, use skinless chicken thighs and mince them in a food processor. The minced chicken is easier to roll into balls if you wet your hands.

Variation

Other vegetables such as spinach, broccoli, thin slices of mushroom and green beans can be added to the stock. Minced turkey also works if you can’t get chicken.

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