Saturday, 12 August 2017



1 kilo chicken mince
2/3 cup panko crumbs
2 tablespoons canola oil
1 teaspoon chinese 5 spice
1/2 cup spring onions, thinly sliced
2 teaspoons minced garlic
2 eggs, beaten
3/4 teaspoon salt


1 cup hoisin sauce
1/2 cup rice vinegar
4 teaspoons minced garlic
2 scant teadpoons red chilli flakes
2 teaspoons ground ginger
4 tablespoons soy sauce
2 tablespoons brown sugar
1/2 cup chicken stock
4 tablespoons fountain spicy red sauce
2 tablespoons tomato paste

1 - 2 tablespoons cornflour, for thickening

preheat oven to 200 c.  line baking trays with baking paper
and spray lightly with cooking spray. all ingredients into a bowl and mix until
well combined.   place in the fridge for 15 minutes to firm up.

roll into 2 inch balls (approx.) and place on baking trays.

cook for 10 -12 minutes

SAUCE.. while the meatballs are cooking, place all the
ingredients except for the cornflour into a saucepan. stir
until well combined.

on the stove, on medium heat, heat the sauce till boiling.

mix the cornflour with enough water to make a thin paste. (1
tablespoon for a thinner sauce)

stir into sauce to thicken.

serve the meatballs on rice and pour some sauce over the top.

sprinkle with some sliced spring onion.

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