Chicken Meatballs with Sesame Seeds and Vegetables
Ingredients
- For the vegetables
- 2 yellow Bell pepper
- 2 large carrots
- 3 scallions
- 300 grams Daikon radish (Asian radish)
- 100 grams soybean sprout
- For the meatballs
- 600 grams Chicken breasts (ready to cook, skinless)
- 2 centimeters fresh ginger
- 2 garlic cloves
- 1 egg
- 2 Tbsps dark soy sauce
- ¼ tsp Sambal oelek
- 4 Tbsps breadcrumbs (more if needed)
- For the garnish
- 5 Tbsps bright Sesame seeds
- 2 Tbsps cilantro
- soybean oil
- 2 Tbsps mint
- For the chile dip
- 2 Red chili peppers
- 2 Tbsps honey
- 50 milliliters Rice wine
- 50 milliliters light soy sauce
Preparation steps
For the vegetables: Rinse the vegetables. Cut the bell peppers in half, remove the seeds and ribs and cut into fine strips. Peel the carrots and, with a peeler, peel off thin strips. Cut the scallions into thin rings, peel the raddish and cut into fine strips. Rinse the bean sprouts and drain.
Preheat the oven to 80°C (approximately 175°F).
Rinse the chicken, pat dry, cut into small cubes and then dice or grind very fine. Peel the ginger and garlic and finely chop. Knead the chicken with half the ginger and garlic, egg, soy sauce, Sambal Oelek and breadcrumbs to form small meatballs.
Roll the meatballs in sesame seeds and fry in a hot pan with oil until all sides are golden brown. Keep warm in preheated oven.
Add the remaining ginger and garlic to the pan, sauté, add the vegetables and sauté.
For the dip: Rinse the red chile peppers, cut into rings and remove the seeds. Stir in the honey, wine and soy sauce and pour into a bowl.
Toss the cilantro and mint into the vegetables, transfer to plates or bowls, serve with the meatballs and serve drizzled with the dip.
