Ingredients
Scale
- 1 pound ground chicken (preferably organic or free-range)
- 1 cup fresh shiitake mushrooms, stemmed and finely chopped
- 2 cups bok choy, chopped (both white stems and green leaves)
- 2 cloves garlic, minced
- 1 small shallot, finely diced
- 1 teaspoon fresh ginger, grated
- 1 large egg
- 1/2 cup panko breadcrumbs (substitute with gluten-free breadcrumbs if needed)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper (or black pepper as a substitute)
- 1/4 cup scallions, thinly sliced
- 1 tablespoon fresh cilantro, chopped (optional)
- Salt, to taste
- Water or chicken broth, for steaming
Instructions
- Start by preparing your vegetables: finely chop the shiitake mushrooms, and roughly chop the bok choy, keeping the stems and leaves separate as they cook at different rates.
- In a large mixing bowl, combine the ground chicken, minced garlic, grated ginger, diced shallot, and chopped shiitake mushrooms. Mix gently but thoroughly with your hands or a wooden spoon.
- Add the egg, panko breadcrumbs, soy sauce, sesame oil, white pepper, and a pinch of salt. Stir until all ingredients are evenly incorporated but avoid overmixing to keep the meatballs tender.
- Fold in the chopped scallions and cilantro for a fresh burst of flavor.
- Wet your hands slightly and shape the mixture into small, uniform meatballs, about 1.5 inches in diameter. This size ensures even cooking and a perfect bite every time.
- Prepare your steaming setup: fill a large pot or wok with about 2 inches of water or chicken broth and bring it to a simmer. If you don’t have a steamer basket, a heatproof plate placed on a rack inside the pot works just as well.
- Arrange the bok choy stems on the plate or steamer basket first—they take a little longer to cook—and then place the meatballs on top, leaving space between each one.
- Cover with a tight-fitting lid and steam over medium heat for about 12-15 minutes, or until the meatballs are cooked through and firm to the touch. The bok choy stems should be tender but still have a slight crunch.
- Once the meatballs are nearly done, add the bok choy leaves on top, cover again, and steam for an additional 2-3 minutes until the leaves are wilted and bright green.
- Carefully remove from heat. Serve immediately, spooning a little of the flavorful steaming liquid over the dish to keep everything moist and fragrant.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
