Cooking with Rena Lee

Yield:4

INGREDIENTS:

1 lb	lean ground chicken
4	scallions, trimmed and finely chopped, plus extra to garnish
1	small red chili, seeded and finely chopped
1 in piece	fresh ginger root, finely chopped
3 1/2 oz	cubed pineapple in natural juice, drained, with 4 tbsp reserved juice
1	medium carrot, cut into thin strips
1	small red bell pepper, seeded and diced, plus extra to garnish
1	small green bell pepper, seeded and diced

DIRECTIONS:

To make the meatballs, place the chicken in a bowl and add the scallions, chili, ginger, seasoning, and corn. Mix with your hands.
Divide the mixture into 16 portions and form each into a ball. Bring a pan of water to a boil. Put the meatballs on a sheet of parchment in a steamer, set over the water, cover, and steam for 10-12 minutes.
To make the sauce, pour the stock and pineapple cubes and juice into a pan and bring to a boil. Add the carrot and bell peppers, cover, and simmer for 5 minutes.
Stir in the remaining ingredients and heat through, stirring, until thickened. Season and set aside until required.
Drain the meatballs and transfer to a serving plate. Garnish and serve with boiled rice and the sauce.