• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 250g linguine
  • 300g skinned chicken breast meat, minced
  • 3 water chestnuts, minced
  • 3 shelled prawns, minced
  • 1 tbsp finely chopped carrot
  • 1 tbsp sesame oil
  • 50g fresh mushrooms, quartered
  • 1 bunch of baby bok choy, leaves separated
  • Seasoning
  • 1 tsp light soy sauce
  • ½ tsp pepper
  • Pinch of salt and sugar
  • ½ tsp sesame oil
  • 1 tbsp cornflour
  • Sauce
  • 1 tbsp abalone sauce
  • 1/8 tsp pepper
  • 1/8 tsp salt
  • 1/8 tsp sugar
  • 1/8 tsp pepper
  • A little thick soya sauce (for colour)
  • 4 tbsp fresh chicken stock


  1. Cook linguine according to packet instructions. Drain and leave aside.
  2. Combine minced chicken meat, water chestnuts, prawns and carrot in a bowl. Add seasoning and mix until mixture turns sticky. Shape mixture into small meatballs.
  3. Bring water in a saucepan to a boil, drop the meat balls in and cook for about 2-3 minutes or until cooked through. Dish out and put aside.
  4. Heat sesame oil in a clean saucepan. Cook and stir the mushrooms for 1-2 minutes. Add the bok choy and linguine. Stir in sauce ingredients and toss gently until heated through. Return meatballs to the pan. Toss to combine then dish out to serve.

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