Chicken Force-Meat Egg Balls

Ingredients

• 1 pound Chicken breast (Boneless, skinless)
• 3 Eggs (Large)
• 0.5 Onion (Medium, finely chopped)
• 1 teaspoon Ginger (Grated)
• 1 clove Garlic (Minced)
• 1 Green chili (Optional, adjust to taste)
• 2 tablespoons Cilantro (Fresh, chopped)
• 0.5 cup Bread crumbs (Plain)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black pepper (Freshly ground)
• 2 tablespoons Oil (For frying)
• 2 cups Water (For simmering)

Instructions

1. 1Grind the chicken breast in a food processor until it forms a smooth paste. Alternatively, finely mince the chicken with a knife.
2. 2In a bowl, combine the ground chicken, finely chopped onion, grated ginger, minced garlic, chopped green chili (if using), chopped cilantro, bread crumbs, salt, and black pepper. Mix well until all ingredients are evenly distributed.
3. 3Hard boil two eggs. Peel and set aside. Divide the chicken mixture into 2 equal portions. Flatten each portion in your palm and wrap it around a hard-boiled egg, forming a ball. Ensure the egg is completely covered.
4. 4Heat oil in a pan over medium heat. Gently place the egg balls in the hot oil and fry until golden brown on all sides. This should take about 5-7 minutes.
5. 5In a pot, bring 2 cups of water to a simmer. Gently place the fried egg balls into the simmering water. Cover the pot and let it simmer for 10 minutes to ensure the chicken is cooked through.
6. 6Remove the egg balls from the water and serve hot. Garnish with fresh cilantro, if desired.