Boiled Chicken Meatballs with Tomato and Papaya

INGREDIENTS

• 250g minced chicken

• 100g papaya

• 1 tomato

• 30g black fungus

• 100g broccoli

• 500ml chicken stock

• 1 egg

• 3g salt

• 4g sugar

• Basil

METHOD

1. Soak black fungus in water overnight, then drain all water.

2. Cut papaya into 5cm cubes.

3. Cut tomato in similar sized pieces to papaya.

4. Beat the egg in a small bowl, then add 1/8 of the egg to the minced chicken.

5. Add a little salt & pepper to minced chicken and mix well.

6. Using a spoon, portion the chicken into 35g pieces and shape into round balls.

7. Lightly pan-fry the chicken balls at about 170C for approximately 1 minute.

8. Place the chicken balls into a pot and add 500ml chicken stock.

9. Add the black fungus, salt and sugar to the pot. Over a low heat, simmer for 15 minutes.

10. Add the papaya and tomato to the pot, turn up the heat a little and lightly boil for 1 minute.

11. Add broccoli and boil for another 1 minute.

12. Serve topped with basil leaves.

SERVES 4