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Chicken balls with noodles in an Asian broth


  • Soak the shiitakes in hot water for about 30 mins. Then discard the stalks and finely slice the caps.
  • Put 1½ litres stock with the rice wine, 1 tbsp soy, the sesame oil, star anise, shiitakes, lime juice and 2 sliced chillies in a wok (or large heavy-bottomed pot). Stir and bring to the boil.
  • At the same time, process the onion, ginger, lemon zest and garlic with 1 chopped chilli and 2 tbsp chopped coriander until well combined.
  • Mix together the milk and crumbs, before combining with the chicken mince and onion mixture, using your hands.
  • Form the mixture into small balls, with wet hands, and place a few of them on a plate in a steamer basket – not overcrowding the plate. Then steam over the simmering broth in batches.
  • When ready, soak the noodles in boiling water for about 30 mins until separated. Then add to the soup with the bok choy, spring onions and more stock and soy sauce if needed. Toss well and gently bring back to the boil.
  • To serve, place the warm chicken balls in individual bowls, top with noodles and vegies and ladle in the soup.


  • 6 dried shiitake mushrooms
  • 1½-2 litres chicken stock
  • ½ cup Chinese rice wine
  • soy sauce
  • a good splash of sesame oil
  • 4 star anise
  • grated rind & juice of 1 lime
  • 3 long red chillies
  • 1 medium onion, chopped
  • a good knob of ginger, chopped
  • 2 garlic cloves, crushed
  • 2 heaped tbsp chopped fresh coriander
  • 50 ml milk
  • 100 gm fresh breadcrumbs
  • 750 gm minced chicken
  • 2 packets Singapore noodles
  • 4 bok choy, shredded
  • 2-3 spring (green) onions, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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