When you are feeling a bit ill and outside is still cold, there is nothing better than chicken soup. But why make the same old chicken soup? I was in the mood for some ginger and aubergines and had some chicken in the fridge, and this is what I ended up eating.
400 gr chicken breast
1 tablespoon of ginger grated
2 tablespoons of vegetable oil
Half aubergine, dices
3 scallions + 1 in thin slices for serving
1 garlic clove
1 tbsp gluten-free soy sauce
0,5 liter (5dl) chicken broth
Salt and Pepper
Chilli flakes optional
I had some chicken breasts in the fridge, So I i grind it with the ginger and garlic. I used the biggest blade from my KitchenAid grinder. You can find it here if you use Amazon:
Once all the meat and ginger is done, add to the mix the soy sauce and chopped scallions in a bowl. Scoop out a tablespoonful and form with your hands about 3 cm meatballs.
Heat oil in a pan or wok, add meatballs and fry until they are golden brown. This will take about 10 minutes. Remove from heat or transfer to a plate.
Using the same wok, add some oil and fry the aubergine. Add 1 cup of broth, season with salt and pepper, and cook until the aubergine starts getting soft, about 5 minutes. Add the meatballs and the rest of the broth. Bring to boil and reduce heat, and let it simmer for about 10 minutes. Add some chilli flakes or more soy sauce if needed. Serve and sprinkle some more scallions on top! Enjoy!
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