Tuesday, 13 July 2010
About the food:
This is an original recipe of mine. My 4 yr old son is crazy about chicken soups, and if given his way, can have them for breakfast, lunch and dinner.I had to think hard to add variety to his 'chicken soups'. I leafed through by cookery books, searched the net, and then this recipe came to my mind.
In this recipe, the chicken balls are succulent, the apricots give a sweet and twangy taste and the ginger gives a spicy flavour.It is an extremely healthy and versatile food, your kids would love the soft and succulent chicken balls, you can have it as a light meal or you could serve this in a party. The best part of this dish is that it is extremely easy to cook! You cannot expect anything more for a dish.So, let's go ahead!
Preparation time: 30 mins
Cooking time: 30 mins
500 gms boneless chicken breast pieces
1 bunch of spring onions, chopped
1 tbsp of ginger paste
1/2 inch root ginger, finely chopped
6-7 dried apricots, chopped finely
1 tbsp black peppercorns
1 tbsp black pepper powder
2 tbsp butter
1 tbsp cornflour
1 ltr water or chicken stock
1. Chop the chicken pieces and using a food processor/mixer mince them finely to a thick paste.
Take them out in bowl, add the ginger paste, onion powder, black pepper powder, cornflour and salt. Mix them together and leave it for 20 mins.
2.Wet your both palms with some oil, and make small balls from the mixture. Line them it a plate, taking care that they do not touch.
3. Heat a deep pan and add they butter. Put the black peppercorns, chopped ginger, spring onions and apricots. Fry for 5mins over a low flame. Add 1 ltr of water or the chicken stock, add salt and let it boil. One by one, lower the chicken balls into the boiling water. Cover and let them simmer over a low flame for 20-25mins.
4. Scoup off any fat from the surface, and serve hot with garlic bread.