Asian Poached Chicken Balls - cooking recipe

Ingredients

1 lb ground chicken
3 garlic cloves, minced
1 inch fresh ginger, grated
4 green onions, finely sliced
3 tablespoons soy sauce
1/3 cup panko breadcrumbs
1 egg white
4 cups chicken stock
4 tablespoons cornstarch

Preparation

Combine first seven ingredients, and form small meatballs.
Place meatballs in the bottom of a large saucepan, and cover with chicken stock. Bring to a boil.
Once it comes to a boil, simmer for 15-20 minutes.
When cooked through, remove meatballs from stock.
Combine 4 tablespoons of the cooking liquid with the cornstarch, and add this to the rest of the stock. This will thicken up to a nice sauce consistency.
Once thickened add meatballs back to the sauce, and stir to combine.
Great served over white rice, with some steamed vegtables on the side.