Last week's recipe led me to try this one, another low-maintenance chicken morsel but this time without the frying...

They are simmered until cooked, a bit like matzoh balls, and come from Michael, an Australian friend (which accounts for the Asian flavours) with an enviable kitchen garden and culinary talent.

Add to brothy Thai-style soups to lend substance along with rice noodles and wilted greens or bob in the chicken and coconut kind. Or just serve them for nibbling with lime juice over the top and a good sweet-chilli sauce (I'm a fan of Melissa's) and in that case be a little more restrained with the chilli.

Chicken Balls

Ingredients
3 free-range chicken breast fillets
1-2 fresh red chillis (depending on their heat), chopped
1 small knob ginger, finely grated
1 small bunch coriander
2 slices white bread (no crusts)
Sea-salt flakes and freshly ground black pepper

Method
Add the chilli, ginger, coriander and bread to the food processor and blitz until it resembles green crumbs. Add the chicken, season well, and blitz until it comes together. Form the chicken mixture into small 2cm balls. Drop the chicken balls into simmering water – they are cooked when they float to the top. Remove, drain and serve.