• 5servings
  • 10minutes
  • 347calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B6, B9, B12, H, C, D
MineralsIodine, Fluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 1 cube MAGGI® Chicken Less Salt Bouillon , dissolved in

  2. 1/4 cup or 60ml of hot water

  3. 1/4 cup fresh breadcrumbs or 600 g chicken, minced

  4. 1/2 cup spring onions or 50 g, chopped

  5. 1/2 cup coriander leaves or Lemon zest, one small piece

  6. 2 tablespoons vegetable oil

  7. For the sauce:

  8. 1/4 tablespoon corn flour, dissolved in

  9. 1 cup or 250ml of water

  10. 1/4 cup sweet chili sauce or 60 ml

  11. 1 cube MAGGI® Chicken Less Salt Bouillon

  12. 1/4 cup spring onions or 25 g, finely chopped

Instructions Jump to Ingredients ↑

  1. Pour the dissolved MAGGI® Chicken Less Salt Bouillon over the breadcrumbs in a small bowl and soak for 4 minutes.

  2. In a large bowl, mix minced chicken, soaked breadcrumbs, spring onions, fresh coriander and lemon zest. Mix the ingredients well. Wet your hands with water, divide the mixture into equal portions and shape the portions into small balls.

  3. Heat vegetable oil in a large non stick pan, and cook the chicken balls over medium heat. Shaking the frying pan from time to time while cooking until all the chicken balls are well cooked and brown in color.

  4. Add water, sweet chili sauce and MAGGI® Chicken Less Salt Bouillon cube. Bring the sauce to boil and cook for 2-3 minutes.

  5. Stir in the spring onions and serve with cooked rice noodles or cooked white rice.


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