Thursday, May 12, 2016

Ginger-Chicken Meatballs with Chinese Broccoli

So happy that tomorrow is Friday because this week has felt pretty darn long.  This weekend I am hoping to get some real downtime so I work on things at home, plant some more herbs I got, and maybe even take a nice stroll around the neighborhood.  On Saturday I have a 2 hour African dance class that I am pretty excited for and it will even have live drummers!  In other news The Portland Kitchen is having an event called Rooftop Grill-Off. You get to watch as students from The Portland Kitchen pair with local chef "mentors" and compete to provide our panel of "celebrity judges" - including Chef Bonnie Molares of the deliciously amazing Kachka restaurant; NickyUSA, the Northwest’s leading butcher and producer of the highest quality game and mainstream meats; and CEO of NW Priority Credit Union in Portland, Mark Turnham - the most scrumptious gourmet burgers based upon taste, presentation and creativity.  I am looking forward to this because not only will it be fun but all the ticket sales go to The Portland Kitchen. (Below is a banner with all the detail).  Anyway onto food, my friends and I adapted this delicious recipe several weeks ago and had ourselves a feast!

Serves 4

The Ingredients
2 garlic clove, finely grated
1 lb ground chicken
1/4 cup almond flour
1 tablespoon reduced-sodium soy sauce
3 teaspoons finely grated ginger
6 scallions, thinly sliced, plus more for serving
3 cups low-sodium chicken broth, divided
2 tablespoons vegetable oil
1/2 bunch Chinese broccoli, chopped
1/2 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper

The Process
1.  Using your hands or a rubber spatula, gently mix garlic, chicken, soy sauce, ginger, 6 scallions, almond flour, and 1/2 cup broth in a medium bowl just to combine. Scooping out by the tablespoonful, form mixture into 1”-diameter meatballs.

2.  Heat oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until golden brown all over, 8–10 minutes. Transfer to a plate.

3.  Combine broccoli and red pepper flakes in same skillet, season with salt and pepper, and cook over medium-high heat until broccoli is bright green and crisp-tender, about 5 minutes. Add meatballs and remaining 2 1/2 cups broth. Bring broth to a boil, reduce heat, and simmer until meatballs are cooked through and broccoli is tender, 5–8 minutes. Serve sprinkled with more scallions.

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