-
Preheat oven to 200 °C (400 °F). Place rack in centre of oven. Line a baking sheet with parchment paper (or a reusable baking mat).
-
Grate ginger using a fine grater.
-
In a medium bowl, combine chicken, breadcrumbs, 15 mL (1 tbsp.) soy sauce, egg and ginger.
-
Shape into about 30 meatballs (15 mL/1 tbsp. each) and place on baking sheet. If necessary, lightly moisten your hands to prevent mixture from sticking.
-
Bake in the oven for 15 minutes or until meatballs are slightly golden.
-
Meanwhile, chop green onions and garlic.
-
In an unheated medium saucepan, whisk together water, brown sugar, remaining soy sauce (45 mL/3 tbsp.) and cornstarch until cornstarch is completely diluted.
-
Add garlic and bring to a boil over high heat. Simmer for 1–2 minutes or until sauce thickens. Remove from heat and set aside.
-
Cut bok choy in half.
-
Bring a large pot of water to a boil. Cook rice noodles according to package directions. One minute before the end of cooking, add bok choy to blanch. Drain.
-
Place meatballs in saucepan with sauce, then mix to coat.
-
Divide rice noodles, bok choy and meatballs into 4 bowls. Garnish with sesame seeds and green onions. Serve.
Meatballs keep for up to 4 days in the refrigerator or 3 months in the freezer.
Crédit photo : Sylvie Li