Chicken Meatballs with Broccoli

1. Mix together the meatball ingredients in a bowl. Cover with cling wrap and refrigerate for at least 30 minutes.
2. With 2 teaspoons (or a melon baller) shape the meatballs into your preferred size. Heat a non-stick skillet to medium high with some cooking oil. Add meatballs and sear over medium-high heat till golden. Do not overcrowd pan with meatballs – cook in multiple batches is needed. Remove meatballs to a paper towel lined plate to drain excess grease.
3. Skim out some of the oil from the same skillet and start assembling the dish. Add chopped onions, grated ginger and garlic. Fry over medium heat till fragrant.
4. Throw in broccoli florets and the oyster/mushroom sauce. Fry for 2 minutes.
5. Return the meatballs into the skillet, add some rice cooking wine and chicken broth.
6. Simmer for 5 minutes.

Garnish: with chopped scallions or cilantro.

Serving suggestions: Serve hot over rice, rice stick noodles or just as a main course.

Note: The rice cooking wine and soy sauce have salt and seasonings in them. So you may not need to add additional salt. Sprinkle some if need be. After adding broccoli, do not overcook it. A little al-dente retains the color and taste.