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
Instructions
- Cook linguine according to packet instructions. Drain and leave aside.
- 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.
- 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.
- 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.
