Method of preparation:

1. Grind the chicken with half of ginger and garlic in a mixer. Season with salt and pepper according to taste. Shape the same into meatballs (from 250g chicken we can get approx. 10-12 balls).
2. Steam these balls by putting them in a colander and place it over boiling water and cover the pan and allow the meatballs to cook for approx. 10 min.
3. Now, in a separate pot, add the remaining ginger-garlic paste, lime leaves, soya sauce (you may add it in phase 3), lemongrass and chicken stock and cook for 10 min. Season according to taste.
4. Add all the vegetables and cook for another 10 min. Add meatballs and cook for 5 more minutes.
   The stew is ready to eat.

Green Rice Chicken Recipe 

(By-Ms. Meera Walia)

Ingredients:

• Olive oil
• 4 chicken breasts – cut into strips and marinated
• 1 leek or a few spring onions – chopped fine
• 2 celery stalks cut fine

• 2 garlic cloves crushed
• 1 cup brown rice (barley dalia can also be used instead)
• 1 cup chicken stock (optional)
• 100 gms baby spinach washed
• 1⁄2 cup mint leaves
• some green veges – beans/zucchini/asparagus/mangetout (one can use a mix of any green veges or select one or two) – cut lengthwise.

Method of preparation:

Step 1: marinate the chicken with salt, pepper, paprika, garlic, and apple cider vinegar. Set aside for 1⁄2 an hour.

Step 2: Heat half the oil in a large deep frying pan over medium-high heat. Cook chicken for 5 minutes each side or until golden and cooked through. Transfer to a plate. Cover loosely with foil.

Step 3: Heat remaining oil in pan over medium heat. Cook leek and celery for 5 minutes or until soft. Add garlic. Cook for 1 minute or until fragrant. Add rice and stock. Season to taste. Cover. Bring to the boil over medium-high heat. Reduce heat to low. Simmer for 25 minutes.

Step 4: Place spinach, and mint in a food processor. Do not add more than a sprinkling of water. Process until finely chopped. Stir in spinach mixture, to the rice. Cook for 1 minute. Check seasoning.
• In a pan lightly saute’ the vegetables until just tender and vegetables are bright green. Remove from heat.
• Place rice on a serving plate, place vegetables and chicken pieces on top and serve.

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