Ingredients
Scale
- 1 pound ground chicken (preferably thigh for extra juiciness)
- 1 cup fresh shiitake mushrooms, stemmed and finely chopped
- 2 cups baby bok choy, trimmed and halved
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 2 green onions, thinly sliced
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional, for deeper flavor)
- 1 teaspoon sesame oil
- 1 large egg, lightly beaten
- 1/4 cup panko breadcrumbs (substitute with almond flour for gluten-free)
- Salt and freshly ground black pepper to taste
- 1 tablespoon cornstarch (helps bind the meatballs)
- 1/2 cup chicken broth (for steaming base)
Instructions
- Prepare your ingredients first by finely chopping the shiitake mushrooms and halving the bok choy. This is a moment to appreciate the colors and textures that will soon come alive in the dish.
- In a large mixing bowl, combine the ground chicken, chopped shiitake mushrooms, minced garlic, grated ginger, and sliced green onions. This mixture brings together the earthy, fresh, and aromatic elements that remind me of Mama Lou’s kitchen.
- Add the soy sauce, oyster sauce (if using), sesame oil, beaten egg, panko breadcrumbs, cornstarch, salt, and pepper. Use your hands to gently but thoroughly mix everything until just combined. Be careful not to overmix — tender meatballs come from a light touch.
- Form the mixture into meatballs about 1 ½ inches in diameter. I like to make them uniform so they cook evenly, and it’s a perfect chance for a little bonding if you have family or friends helping.
- Arrange the bok choy halves on the bottom of a heatproof steaming basket or plate. Place the meatballs on top, leaving a bit of space between each to allow steam circulation.
- Fill your steamer pot or wok with about 2 inches of water or chicken broth and bring it to a gentle boil over medium-high heat.
- Carefully place the steaming basket or plate over the boiling water, cover with a lid, and steam for about 15-18 minutes. The meatballs should be firm to the touch and reach an internal temperature of 165°F. The bok choy will be tender but still crisp, just how Mama Lou liked it.
- Once done, remove from heat and let the dish rest for a couple of minutes before serving. The aromas will fill your kitchen, and you might catch yourself smiling at the memories.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
