Chilli Chicken And Sweet Corn Meatballs
|Chicken||1 Pound, minced (450 Ground)|
|Spring onions||4 , finely chopped (Scallions)|
|Red chili||1 Small, finely chopped|
|Canned sweetcorn||3 1⁄2 Ounce, drained (100 Gram)|
|Jasmine rice||1 Cup (16 tbs), boiled|
|Chicken stock||5 Fluid Ounce (150 Milliliter)|
|Pineapple juice||3 1⁄2 Ounce, drained (100 Gram)|
|Carrot||1 Medium, cut into thin strips|
|Red bell pepper||1 Small, deseeded|
|Green bell pepper||1 Small, deseeded|
|Light soy sauce||1 Tablespoon|
|Rice vinegar||2 Tablespoon|
|Castor sugar||1 Tablespoon|
|Tomato paste||1 Tablespoon|
|Cornflour||2 Teaspoon, mixed (Cornstarch)|
1. To make the meatballs, place the chicken in a bowl and add the spring onions (scallion), chilli, ginger, seasoning and sweetcorn. Mix together.
2. Divide the mixture into 16 portions and form each into a ball. Bring a pan of water to the boil. Arrange the meatballs on a sheet of baking parchment in a steamer or large sieve (strainer), place over the water, cover and steam for 10-12 minutes.
3. To make the sauce, pour the stock and pineapple juice into a pan and bring to the boil. Add the carrot, (bell) peppers and pineapple, cover and simmer for 5 minutes. Stir in the other ingredients and heat through, stirring, until thickened. Season.
4. Drain the meatballs and transfer to a serving plate. Garnish and serve with rice and the sauce.