Chicken mince 300 grams,
Spring onions with greens 4,
Garlic Chopped 2 teaspoons,
Celery Chopped 2 teaspoons,
Salt to taste,
Oil 2 tablespoons,
Red chilli paste 1 teaspoon,
Red chilli sauce 1 teaspoon,
Tomato ketchup 2 teaspoons,
Kaffir lime leaves 2-3 leaves,
Sugar 2 teaspoons,
Cornstarch mixed in ¼ cup water 2 teaspoons,
Vinegar 1 teaspoon
1- Place chicken mince in a bowl. Chop 1 spring onion bulb and add. Add 1 tsp chopped garlic, 1 tsp chopped celery and salt and mix.
2- Heat 2 tbsps oil in a non-stick wok. Make small balls of the chicken mixture, add to the wok and cook till light golden all around.
3- Slice 3 spring onion bulbs and add to the wok. Roughly chop spring onion greens and set aside.
4- Add 1 tsp chopped garlic, 1 tsp chopped celery and 1 cup water to the wok and cook.
5- Add red chilli paste, red chilli sauce and tomato ketchup and mix well. Cook till the chicken balls are completely cooked.
6- Tear kaffir lime leaves and add. Add salt and sugar and mix. Add 2 tsps cornstarch water and vinegar and mix well.
7- Add half the spring onion greens and mix.
8- Transfer into serving bowl and serve hot garnished with the remaining spring onion greens.