Spiced chicken meatballs with noodles, basil & broth

• large onion↗1

  roughly chopped

• thumb-size piece fresh root ginger
• 1-2 long red chillies

  finely chopped (seeds in or out, you decide)

• garlic clove↗1

  crushed

• white peppercorns6

  crushed

• pack coriander20g g

  stalks, roots if you have them and leaves, chopped and kept separate, plus sprigs to finish

• milk↗50ml ml
• fresh white breadcrumbs↗100g g
• quality chicken↗1kg g

  mince

• vegetable oil↗3 tbsp tbsp
• chicken stock↗1 ½l l
• toasted sesame oil↗2 tbsp tbsp
• fish sauce↗3 tbsp tbsp
• star anise6
• thumb-size piece fresh root ginger

  sliced

• ½ tsp black peppercorns
• spring onions↗8

  thinly sliced

• egg noodles↗300g

  cooked

• sliced chillies

  to taste (optional)

• small bunch basil↗1

  leaves picked

Step-by-step instructions

1. 1

   Whizz the onion, ginger, chillies, garlic, white pepper and half of the coriander stalks, roots (if using) and leaves in a food processor until finely chopped. Mix the milk and breadcrumbs together in a large bowl. Add the onion mix and chicken into the breadcrumbs, then season. Now, really mix – I mean mix – until the whole thing becomes a paste rather than lumpy. If you have a tabletop mixer, then use that instead of your hands. Shape into small balls around the size of a 50p piece. Place a large frying pan or casserole over a medium heat, add a drizzle of oil then fry the balls until well coloured – about 10 mins. You’ll need to do this in batches, adding more oil each time. Set aside.

2. 2

   For the broth, put the stock into a large saucepan, bring to the boil, then simmer. Add the sesame oil, fish sauce, ginger, remaining coriander stalks and roots, star anise and peppercorns. Simmer, covered, for 20 mins. Add the spring onions, noodles and chillies, if using. Take 6 large bowls, then divide the noodles between them – tongs are the best tool. Drop in the warm meatballs then ladle in the stock. Scatter with coriander and basil leaves then tuck in.