Saturday, October 22, 2016
Donna Hay's Sticky Chicken Meatballs with Coconut Rice
Recently, Donna Hay Magazine celebrated its 15th birthday. I couldn't resist buying the 15th anniversary edition, as it had a gorgeous white meringue covered cake on the cover.
I have tagged a few recipes, but the only one I have made so far is the Sticky Chicken Meatballs with Coconut Rice on p66. I was intrigued by the meatballs because they contain panko breadcrumbs.
While I am not a huge lover of meatballs, I did like these. The coconut rice was a lovely side dish to serve them with.
If you would like to make these Asian-inspired meatballs, you will need:
500g chicken mince
2 teaspoons chopped kaffir lime leaves
1/2 cup panko breadcrumbs
2 tablespoons finely grated ginger
1/3 cup soy sauce
1 tablespoon peanut oil (I just used olive oil)
1/2 cup water
1/2 cup coconut milk
4 cups cooked long grain rice
6 baby bok choy, halved and blanched
coriander to serve
Put the mince, kaffir lime leaves, breadcrumbs, ginger and half the oyster sauce into a bowl and mix to combine. Roll tablespoonsful of the mixture into balls.
Heat the oil in a large frypan, then add the meatballs and cook for 6-8 minutes, turning as necessary, until golden brown. Add the water and the rest of the soy sauce and cook for a further 2-3minutes or until slightly reduced and sticky.
Stir the coconut milk through the hot rice. Divide the rice between 4 plates, top with the meatballs and glaze, bok choy and coriander. Enjoy!