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Japanese Tori Dango Soup | Warming & Delicate
(0)
40 min
Under an hour
Knuspr-Küche
Traditionelle japanische Hähnchenbällchen-Suppe (Tori Dango Nabe): Zarte, mit Ingwer verfeinerte Geflügelklößchen garen in einer aromatischen Brühe mit frischem Pak Choi, Karotten und Shiitake-Pilzen. Ein herrlich wärmender Genuss für die kühlere Jahreszeit.
Preparation method
Preparation
Peel and finely grate the ginger. Clean the spring onions and slice into thin rings, setting aside the dark green parts for garnishing later. Clean the shiitake mushrooms and slice into strips. Peel the carrots and slice thinly. Wash the pak choi, separate the leaves from the stem, and chop coarsely.
In a mixing bowl, thoroughly combine the minced chicken with half of the grated ginger, the white parts of the spring onions, 1 tbsp soy sauce, 1 tsp sesame oil, the cornflour, and a pinch of salt and white pepper. Knead the mixture vigorously for about 5 minutes until it binds and becomes slightly sticky. With damp hands, shape into about 12-16 bite-sized meatballs.
Cooking & serving
In a large pot, bring the chicken broth to a boil with the remaining grated ginger and remaining soy sauce. Reduce the heat so the broth is just gently simmering.
Chef's tip
For especially juicy meatballs, squeeze a teaspoon of fresh ginger juice directly into the meat mixture. If you prefer it spicy, drizzle a few drops of chilli oil or crispy chilli crisp on top before serving.
120 min
Under an hour
