Combining the classic Thai flavors of lemongrass, ginger and fish sauce in a tasty little chicken meatball.
3 tablespoons of thai fish sauce
1 bunch of cilantro
1 - 1.5 inches of fresh ginger
2 spring onions / scallions
1 inch of fresh turmeric
4 inches of fresh lemon grass
juice of 1 lemon or a large lime
1.5 lb of ground dark chicken
2 table spoons of olive olive oil
3 table spoons of sake
Combine herbs, fish sauce and lemon juice in a small food processor or liquidizer and chop fine (including the lemon grass) -If you need a little extra liquid to help the liquidizer along you can add a table spoon of broth or water.
Put the ground chicken and liquidized mixture into a bowl together and mix well. ( I use my hands ).
Begin making small balls out of the mixture (you are going to flatten them out when you put them in the hot skillet).
Heat the skillet and olive oil - med / high heat
Put your first batch of little meat balls into the hot skillet, flattening each one as you go (they are best thin and crunchy).
Sprinkle 1 table spoon of sake over the cooking meat balls.
Continue making the meat balls as they cook
After 5 - 8 mins flip the cooking meatballs
Continue making meat balls if you have more to make
5 - 8 mins after flipping take one off, break it open and check that the inside is cooked through. If it is, then remove the first batch from the heat, scape the pan mostly clean and add the next batch, and another tablespoon of sake.
Continue as before.