Asian Ginger Broth With Chicken Balls
Not for the faint hearted, this spicy, fragrant, hot and sour broth is one to eat slowly and mindfully, ensuring that the digestive system is ready to absorb and nourish our body with all its potent nutrients. This occurs most readily when our body is in a parasympathetic state and not feeling stressed. Chicken broth, ginger, garlic, mushrooms and chilli, are a powerhouse combination of ingredients for boosting immunity and detoxifying the body, whilst leeks, onions, garlic and mushrooms are wonderful for reducing low level inflammation. The fragrant oils from star anise may be beneficial in the treatment of colds and flu and also assisting digestion. With a generous squeeze of zesty lemon this nourishing broth is akin to consuming a health supporting multi-vitamin, served up in a bowl.
To make the chicken balls combine the following ingredients -
- 500gms organic chicken mince
- 1 onion finely chopped and sautéed
- 1 clove garlic, crushed and sautéed
- 1 tbsp chopped coriander
- 1 tbsp chopped continental parsley
- 1 egg, to bind
- 2 tbsp gluten free rice flour
Once combined, use a dessert spoon to divide mixture and loosely shape into small balls. Place each ball onto a tray lined with baking paper. Leave in fridge until ready to use. This should make around 20-24 balls.
For the ginger broth, combine in a saucepan
- 4 cups chicken bone broth
- 2 cups filtered water
- 2 tbsp freshly minced ginger
- 1 leek, sliced
- 1 tsp The Broth Sisters Fermented Chilli
- 4 star anise
Bring to boil, then add
- 1 tbsp apple cider vinegar
- 2 tbsp wheat free tamari
- Zest of half a lemon
- 1/2 cup sliced button mushrooms
Add the chicken balls (allowing around 4-6 balls per person) and poach until the balls rise to the top of the broth. Cook for around 3-5 mins.
Remove from heat and let stand for a few minutes before serving in a bowl with spinach leaves, extra sliced chilli and lemon wedges.
Add cooked soba or rice noodles if desired.