based on: A Bird in the Hand by Diana Henry

  • 1 lb ground chicken

  • ¾-inch piece of fresh ginger, grated and 2 slices

  • 2 garlic cloves, finely diced

  • 1 tablespoon soy sauce

  • 4 scallions, minced

  • 32 ounces chicken stock

  • juice of 1 lime

  • 1 red chile, diced (optional)

  • bok choy (optional)

  • mushrooms (optional)

  • rice noodles (optional)

  1. Mix the chicken, ginger, garlic, soy sauce, and half the scallions. Season with salt and pepper.

  2. Wet your hands and form into walnut-sized balls.

  3. If there’s time, chill in the fridge for 30 minutes.

  4. Meanwhile: bring the chicken stock and ginger slices to a boil; then lower and simmer for 10 minutes.

  5. Work in batches to brown the meatballs with a bit of oil. Set aside.

  6. If using rice noodles, pour boiling water over the noodles till they’re softened but on the crunchy side of al dente (~ 8 minutes). Drain,

  7. Drain any excess oil and deglaze the pan with the chicken stock.

  8. Bring to a boil, reduce the heat, and add the meatballs and mushrooms. Simmer for 3 minutes.

  9. Add the bok choy and simmer for 3 minutes. In the last minute or two, add the noodles.

  10. Finish with lime juice and scallions and adjust the seasoning.