Chinese soup with ginger-scented chicken meatballs and komatsuna

 

[Ingredients (Serves 2)]

250g ground chicken

A [1/2 green onion, 10g ginger, 1 egg, 1 tablespoon potato starch, 1/2 teaspoon salt]

600ml water

1 tablespoon chicken stock powder

1 teaspoon soy sauce

1/4 carrot

1/2 bunch komatsuna (Japanese mustard greens)

A pinch of pepper

1 teaspoon sesame oil

[Preparation]

(1) Finely chop the green onion. Cut the carrot into batons and roughly chop the komatsuna. Peel and grate the ginger.

(2) Place the ground chicken and A ingredients in a bowl and mix well until sticky.

(3) Add water, chicken stock powder, and soy sauce to a pot and heat over medium heat. Add the carrot and komatsuna stems. Once the vegetables are cooked through, use two spoons to form 2 into large balls and drop them into the pot.

(4) Once the chicken meatballs are cooked through, add the komatsuna leaves and pepper and simmer briefly. If necessary, add salt (not included in the recipe) to adjust the flavor.

(5) Place in serving bowls and drizzle with sesame oil.