Chicken Ball And Spinach Soup

Ingredie

For cntshicken balls:

500 gm chicken leg or breast minced (leg will result in a softer texture)

Thinly chopped spring onion greens

Carrots (thinly shredded)

1 tsp white pepper powder

2 chicken stock cubes crumbled

1 Tbsp sesame oil

2.5 Tbsp grated ginger

1 egg for binding

Salt to taste

Little star anise powder

2 cloves garlic, chopped

3 Tbsp soya sauce

Potato starch (optional)

For the soup:

5 cups chicken stock or hot water mixed with 2 stock cubes

1/2 cup mushrooms chopped into quarters

A few spinach leaves ripped

Bean sprouts cleaned and kept aside.

Juice of 3 lemons

Soya sauce

Salt, to taste

2 eggs beaten

Method

1.For chicken balls:

 Mix all ingredients above with mince till evenly distributed and place in the  refrigerator.

2.For the soup:

3. Heat stock and when boiling add the egg mix till it scrambles in the soup. Mix     lightly.

4. Take chicken out of fridge and form balls with wet hands. Add to soup.

5. Now taste the soup and adjust seasoning with salt and soya sauce.

6. Finally add mushrooms and shredded carrots. Let it cook till they have a nice     crunch and not overdone.

7.  Add lemon juice. Taste. If you need more juice, add. Dont overcook the        lemon juice.

8. At the end, just before serving, throw in the bean sprouts and torn spinach      leaves and serve.

 9. Serve with vinegar-chillies and your favorite chilli sauce.