Chicken Meatballs with Mushrooms and Crispy Ginger!
Make meatballs - 2lbs chicken, sky sauce, panko, lots of scallions, garlic, and sesame oil. Form into balls and fry in batches until well browned and cooked through. Remove from pan.
Add mixed chopped Mushrooms and Thai chili peppers to skillet and cook until browned and soft. Crank the heat and throw in 3 cups of low sodium chicken stock. Scrape up browned bits on the bottom of the pan. Reduce heat and simmer for 15 mins.
In a small saucepan, heat 1/4 cup canola oil until very hot. Add very thin shavings of fiber and fry for about 1 minute until browned and crispy. Remove from the pan and salt lightly and reserve the oil.
Add spinach to the broth and add meatballs to gently reheat them.
To serve: divide broth between bowls with a few meatballs. Top with fried ginger and a drizzle of ginger oil. Enjoy!
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