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For the meatballs:

For the sauce and to serve:

  1. For the meatballs:

    • Drain the water chestnuts then dice.
    • Slice the spring onions.
    • Place all the ingredients into a bowl and mix together.
    • Cover, chill for 30 minutes.
    • Once chilled, remove and roll into walnut size meatballs.
  2. For the sauce and to serve:

    • Bring the water to the boil and whisk in the KNORR Professional Chicken Jelly Bouillon and KNORR Blue Dragon Chow Mein Sauce then reduce the heat to a simmer.
    • In a pre-heated fryer (170c) cook the meatballs until lightly golden and cooked thoroughly. Remove from the fryer and drain any excess oil.
    • Add the meatballs, morning glory, bamboo shoots, chestnut mushrooms into thesauce then simmer for 2 minutes.
    • Remove from the heat and serve. Garnish with thinly sliced spring onions.