Ginger chicken meatball skewers are a technical dish made by kneading minced chicken thigh with just egg and ginger, skewering and grilling over charcoal. Made without any nuts, hitting the sticky-but-not-crumbly texture takes a bit of practice.
Knead the minced chicken thigh with the egg, grated ginger, soy sauce and salt until it holds together without crumbling.
Shape the mixture into meatballs in your palm and thread onto skewers.
Grill the skewers over medium charcoal heat, turning, for 12 minutes until browned on every side.
Whisk the egg well so the mixture binds without any fillers, or the meatballs will fall apart on the skewer. Do not overheat the charcoal, or the outside will char while the inside stays raw. Allergens: contains egg.
Adding a pinch of fresh spring onion to the mixture brings a light freshness to the meatballs.
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