Ingredients
- Free Range Chicken Mince
- Obento Panko Bread Crumbs
- Obento Udon Noodles
- Yeo's Sesame Oil
- Chicken Stock (or bone broth)
- Coriander
- Lemongrass
- Ginger
- Garlic
- Chilli
- Spring Onion
- Shiitake Mushroom
- Lee Kum Kee Soy Sauce
- Lee Kum Kee Oyster Sauce
Method
- Mix free range chicken mince with finely chopped garlic, ginger, coriander, chilli and Obento Panko Breadcrumbs. Shape into good size chick-chick-boom balls.
- Heat sesame oil In a deep saucepan and flash fry the chick-chick-boom balls. Remove when browned.
- Add another slug of sesame oil and chopped garlic, lemongrass, ginger, spring onion and shiitake mushroom and stir.
- Add chicken stock (or bone broth), soy sauce and oyster sauce and slowly bring to the boil.
- Reduce heat slightly, add chick-chick-boom balls back in until thoroughly cooked.
- Add Obento udon noodles and simmer for a further three minutes.
- Ladle soup into bowl and place your chick-chick-boom balls in prime position, then surround them with the delicious supporting acts.
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
- Lee Kum Kee - Oyster Sauce
- Obento - Udon Noodles
- Obento - Panko Breadcrumbs
