|Chicken Balls and Noodles in Broth|
Dinner tonight needed to be something light, for my visitors who had already been out for lunch. But it also needed to fill the frillypantii tummies. An idea for some sort of Asian style broth was forming... (not that I know anything about Asian cooking)... where people could choose to go heavy on the broth or heavy on the fixings. Well, this absolutely worked a treat! I am so pleased with this... the kids all had seconds. I think most of the grown-ups did as well. Tonight this served 8 people, along with some tasty bread.
Again I used the whiskey... I am really enjoying this kick of flavour. Now I'm going to have to go and re-write all the recipes here... splash the whiskey around. In the name of yummy recipes... of course. If you add whiskey to a recipe and it works please tell me okay?? (Like Red Dirt Girl on the Chicken and Chickpea Casserole.) In fact, anything you do that adds to a recipe... please share.
- 500g Chicken Mince (a little bit frozen works better in the TMX)
- 100g raw Cashews, lightly toasted in moderate oven for about 5 minutes
- 1 clove Garlic
- 1/2 tsp Citric Acid
- 1 tsp Salt
- 1 tsp Parsley, chopped
- 1-2 Spring Onions, roughly sliced
- 2 litres of Water
- 2 Tabs Vegetable Stock Concentrate
- 1/4 cup Whiskey
- Green beans, chopped
- 2 Carrots*, finely diced
- 1/2 a Choko, peeled and cut into match-sticks
- 1/4 Cabbage, finely chopped
- 1 cake of Chang's Longlife Noodles
- Fill large, heavy pot with water, add Whiskey, Vegie Stock and put onto stove to start heating.
- Into Thermomix (or food processor) add Cashews, Garlic, Citric Acid, Salt, Parsley and Spring Onion and quickly process at Speed 6 for 5 seconds
- Add Minced Chicken and mix at Speed 4 for 10 seconds, until it is well combine.
- Transfer to another bowl
- Using a teaspoon as a measure, roll the chicken mixture into little balls and plop them straight into the heating stock.
- As the chicken balls cook, finely chop and add all the vegetables
- Allow to simmer gently, not furiously boil, until all vegies are cooked (About 10-15 minutes)
- Add cake of noodles and cover to allow them to soften, stir with a fork to separate
- Serve in bowls with as much or as little broth as you'd like
- Use chop sticks if you'd like a slow meal
Tweeks: Play with the vegetables, of course. Add and stir through an egg if you'd like? Next time, I am thinking I might try some sort of Asian-style dumpling, cooked on the Varoma while the soup cooks underneath.