DinnerBooks
Coconut chicken balls

Coconut chicken balls

Cooking Time45 m
Ingredients11
DifficultyMedium
0
0
William DahlWilliam Dahl
Chickenfärs is one of those ingredients that likes to taste what you put in. Here it is joined by garlic, salad bulb, ginger and chili before it is formed into small balls and sinks into a coconut-scenting broth. Serve with a cauliflower rice, so you have a right that feels both light and healing at the same time.

Ingredients

4 servings
  • Step: 1
    500 g chicken ferry
  • Step: 2
    2 pc garlic gaps
  • Step: 3
    2 pc salads
  • Step: 4
    2 msk finished ginger
  • Step: 5
    1 tsk chiliflakes
  • Step: 6
    1 pc a small egg
  • Step: 7
    3 dl water
  • Step: 8
    1 can coconut cream
  • Step: 9
    1 pc chicken broth
  • Step: 10
    1 1/2 tsk salt
  • Step: 11
    pepper

Instructions

  • Step: 1
    Scale and chop the garlic. Stream the salad bulb well.
  • Step: 2
    Mix ferry, garlic, salad bulb, ginger, chiliflakes, eggs and salt to a smooth batter.
  • Step: 3
    Form the batter to about 20 balls (for 4 ports) with oiled hands.
  • Step: 4
    Boil up water, coconut cream and broth dice in a spacious pot. Taste with salt and pepper.
  • Step: 5
    Put the chicken balls down and let seven about 8 minutes. Serve with a flower rice.

Näring

Calories501kcal
Carbohydrates10g
Fat36g
Protein32g
Serving Size4serving

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