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Chinese chicken 'n' chilli cocktail nibbles

  • Makes 30 balls
Chinese chicken 'n' chilli cocktail nibbles

The recipe is quick to prepare and cook - ideal for a cocktail party nibble.


  • 4 spring onions
  • 1 clove garlic
  • 2 cm root ginger
  • 1 red chilli, or ¼ teaspoon dried
  • 1 toast slice white bread (or 2 sandwich slices)
  • 1 tablespoon soy sauce
  • 1 egg
  • 500 grams minced chicken
  • 2 cups chicken stock
  • lettuce leaves for serving
  • Sauce
  • ½ cup non-fat plain yoghurt
  • ½ teaspoon sesame oil
  • pinch salt
  • dash tabasco sauce or few shakes ground chilli


  1. Trim the spring onions. Peel and crush the garlic. Peel the ginger. Finely chopp all 3 and the chilli.
  2. Trim the crusts from the bread and crumb the bread in a food processor.
  3. In a bowl, mix the onions, garlic, ginger, chilli, soy sauce, egg, breadcrumbs and chicken mince. Season with salt.
  4. Allow the mixture to chill for 30 minutes. Roll tablespoonful lots into small balls. Wetting your hands will make it easier.
  5. Heat the stock in a frying pan and poach the chicken balls for about 5 mintues, turning occasionally.
  6. Serve the balls on crisp lettuce leaf garnished with the yoghurt sauce.
  7. Sauce
  8. Mix together the yoghurt, sesame oil, salt and tabasco sauce or ground chilli.

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