Cook from day 1 to day 3
The perfect Chinese workout for the soul: warming up both body and mind!
P—28, F—20, C—10
Sesame
- Vegetable oil
- Cooking pot, preferably heavy-bottomed
- Don’t just sweat mushrooms—sear them hard to a deep, dark brown bits in step 3. This will add depth to the broth.
- Prepare ingredients
Cut shiitakes to bite-size pieces, finely mince garlic, pick cilantro leaves.
Grate ginger or mince it to a fine paste.
2. Prepare meatball mixture
In a bowl, combine chicken mince, generous pinch of salt, grated ginger, meatball seasoning blend .
Mix, then slap mixture against side of bowl a few times to tighten the bind.
3. Start broth
In heavy-bottomed pot or sauté pan, heat tablespoon of vegetable oil over medium heat.
Add minced garlic and mushrooms; sauté, stirring occasionally, for two minutes until fragrant and browned.
Stir in chili flakes.
! Adjust amount to taste, or skip this step if you avoid spicy.
4. Put meatballs in
Carefully pour in concentrated chicken stock, add water (250 ml per serving), a pinch of salt.
Increase heat to medium-high and bring liquid to a boil, then reduce to a steady simmer over medium heat.
Take meatballs mixture with you, closer to the pan.
Damp hands, divide mixture into four equal portions. Then divide each portion into four pieces again.
Gently roll each piece between your palms to shape lightly, and carefully put them one by one into the simmering broth.
Cook for 6 minutes at a very gentle simmer.
5. Finish
Add cabbage and cook for 2 more minutes.
Taste and adjust salt if needed.
6. Serve
Garnish with a drizzle of sesame oil and cilantro leaves.