How to make Spicy chicken balls with chile and ginger sauce recipe - Special equipment • food processor. Boules de poulet épicé à la sauce Chili et gingembre recette
ServeS 8
Ingredients:
1/3 cup dried apricots
1 tbsp honey
3 tbsp brandy
1¾lb (800g) skinless boneless chicken
breasts, coarsely chopped
½ cup macadamia nuts, chopped
½ cup cooked long-grain rice
2 garlic cloves, finely chopped
2 tbsp finely chopped fresh
sage leaves
1 tbsp finely chopped fresh
basil leaves
1 tbsp finely chopped fresh
flat-leaf parsley
2 fresh red Thai chile peppers,
seeded and chopped
1 large egg
olive oil or vegetable oil
sea salt and freshly ground
black pepper
For the chile and ginger sauce
juice of 4 limes
2 tbsp olive oil
2 fresh red Thai chile peppers, seeded and chopped
1 tbsp finely chopped fresh ginger
1 scallion (green onion), thinly sliced on the diagonal, for garnish
1 small bunch watercress, broken into small sprigs, for garnish
Method:
1 Combine the apricots, honey, and brandy in a saucepan over mediumlow heat. Bring to a boil, reduce the heat slightly, cover, and simmer for 5–10 minutes until the liquid has been absorbed. Leave to cool a bit, cut the apricots into small dice and set aside.
2 Pulse the chopped chicken in a food processor for 15–20 seconds until the meat is minced (be careful not to turn it into a paste). Transfer to a bowl, and add the apricots, nuts, rice, garlic, herbs, chiles, and egg. Season with salt and pepper. Mix well, and shape into walnut-size balls.
3 Heat oil in a wok or pan. Working in batches, deep-fry the balls for 5–10 minutes, until golden brown. Drain, and set aside to keep warm. To make the sauce, combine the lime juice, oil, chiles, and ginger in a jar. Seal, and shake until well mixed. When ready to serve, put all the spicy chicken balls on a warm serving platter, drizzle the sauce over the top, sprinkle with the scallion, and garnish with the cress. Serve immediately.
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| Spicy chicken balls with chile and ginger sauce |
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