Corn & Jalapeño Chicken Brothy Rice
Serves 1
Directions
- 1Combine ground chicken, white pepper, and most of the chopped green parts of the spring onion in a bowl, mixing by hand.
- 2Cut the corn kernels off the cobs and chop the spring onion white parts into segments.
- 3In a pot, combine the corn kernels, the bare corn cobs, spring onion segments, and chicken stock.
- 4Simmer the mixture then use an immersion blender to process the corn and stock into a smooth, yellow broth.
- 5Remove the corn cobs and shape the chicken mixture into small meatballs, dropping them directly into the simmering broth.
- 6Add a few rounds of corn cob back into the broth while the meatballs cook.
- 7Assemble the dish by placing a portion of rice in a bowl, ladling over the broth and meatballs, and garnishing with sliced jalapeño and remaining spring onion greens.
Ingredients
- 500 g ground chicken
- 1 tsp white pepper
- 1 bunch spring onion, finely chopped
- 2 whole corn on the cob
- 500 ml chicken stock
- 1 whole jalapeño, thinly sliced
- 2 portions steamed white rice
Equipment
bowlknifecutting boardpotimmersion blenderladle
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