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This delicious and simple appetiser can be accompanied by a range of dipping sauces.
English closed captions courtesy of Daniel Bartolo.

Ingredients

1 chicken breast (about 350 g / 12 oz) cubed
3 spring onions (scallions), chopped
1 garlic clove, finely chopped
½ cup fresh coriander
1 tsp soy sauce
1 egg, beaten
1 tbsp vegetable oil


Instructions

Stir-fry the chicken in 1 tbsp vegetable oil in a pan over a high heat for 2-3 minutes to brown the outside. Remove with a slotted spoon and put to one side.
Add the spring onions and garlic to the pan and stir-fry for 1 minute.
Place the chicken, spring onions, garlic and coriander into a food processor. Season with salt and pepper and process to a smooth dough.
Add the soy sauce and half the beaten egg and process again. If the dough seems dry add the remainder of the egg and continue processing.
Place the dough into a bowl, cover and chill in the 'fridge for 30 minutes.
Mould the dough into walnut-sized balls. Either deep-fry or shallow-fry for 3-4 minutes until golden brown or bake in the oven at 180°C for 10-15 minutes.

Titli's Tips
Serve the balls with spring onions and dipping sauces of your choice, for example soy sauce or a sweet chilli sauce.