Crispy Ginger is slowly making its way to the top of my list of awesome garnishes! It's crispy, aromatic and the oil is amazing for drizzling on top of your dinner for a nice hint of ginger!
Try freezing the meatballs prior to frying them! They will firm up and stay together when you throw them in the skillet!
Skill Level: Easy
Time to Make: 1 hour 15 minutes (25 minutes inactive)
2 pounds of ground chicken
4 tablespoons soy sauce
2 tablespoons sesame oil
9 scallions, divided
4 garlic cloves
1/2 cup panko
Salt and pepper to taste
2 Thai chili peppers
12 ounces of mixed mushrooms (such as shiitake and cremini)
3 cups low-sodium chicken stock
4 ounces baby spinach
1 3-inch knob of ginger
1/2 cup canola oil, divided
Cooked white rice, optional (for serving)
Prep Ingredients: Trim the scallions. Thinly slice seven scallions cross-wise and set aside. Cut the other three scallions thinly on a diagonal and reserve for garnish. Thinly slice the shiitake mushrooms and quarter the cremini mushrooms. Mince the garlic. Mince the Thai chili peppers. Peel the ginger with a vegetable peeler and discard the skin. Wipe the ginger down and use the same vegetable peeler to shave the ginger into thin strips.
In a large bowl, combine the chicken, the seven sliced scallions, soy sauce, garlic, panko, sesame oil and a touch of salt and pepper. Use your hands to combine everything. Form the chicken into golf ball sized meatballs and place in a large serving dish. Freeze the meatballs for 15 minutes or until they've firmed up a bit.
Heat a half of the 1/4 cup of canola oil in a large, sloped skillet over medium high until very hot and shimmering. Add half the meatballs and cook until browned all over and just cooked through, about 10-12 minutes. Remove from the pan and set aside in a bowl. Add the remaining canola oil and cook the rest of the meatballs for an additional 10-12 minutes. Once cooked, add them to the bowl with the rest of the meatballs.
Add the mushrooms and Thai chili peppers to the skillet and cook until browned and slightly softened, about 7-8 minutes. Turn the heat up to high and cook for an additional 2-3 minutes, stirring frequently. Add the chicken stock, scraping up any browned bits on the bottom of the pan. Bring the stock to a boil and reduce the heat to low. Simmer for 15 minutes.
While the broth simmers, make the crispy ginger. In a small sauce pan, heat the remaining 1/4 cup of canola oil over medium high heat until very hot. Carefully add the sliced ginger, using a fork to stir frequently (and break up any pieces that stick together). Cook for about 45 sections to 1 minute until browned and crispy. Carefully transfer the ginger to a small plate and season with a touch of salt immediately. Reserve the ginger oil.
Once the broth has simmered for 15 minutes, add the baby spinach and cook for a few minutes or until the spinach has completed wilted. Add the chicken meatballs back to the broth and rewarm them for a few minutes.
To serve: Spoon the broth into bowls and add a few meatballs. Garnish with the sliced scallions and crispy ginger on top. Drizzle with a bit of ginger oil. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!