Chicken meatballs with chestnuts

09647 CHICKEN MEATBALLS to LITCHIS INGREDIENTS for 4 PEOPLE 16 canned water chestnuts, onions, 8 500 g chicken breast, 2 tablespoons potato flour, 1 egg, 3 tablespoons soy sauce, 2 tablespoons clear rice wine (sake), 500 g of canned Litchi.

For the sauce: 1 tablespoon of cornstarch, 15 cl of chicken broth, 1 tablespoon soy sauce.

For the meatballs: Rinse and dry the water chestnuts.

Peel and wash the spring onions, chop coarsely.

Divide the chicken breasts into pieces and toss them to the mixer with chestnuts and onions until a puree.

Transfer the mixture into a bowl and stirring as you add starch, egg white, soy sauce and rice wine.

Knead the mixture well and made from this of meatballs about 3 cm in diameter.

Place them on a tray and put them in the refrigerator.

Prepare the sauce: drain the lychees and pour the syrup in the saucepan with the broth, soy sauce and potato starch diluted in a little cold water.

Place over heat and bring to a boil, stirring, simmer until the sauce spoon velerà.

Add the litchi and cover.

Cook meatballs in plenty of hot oil, then let them drain well, arrange on the plates and nappatele with the sauce.

Serve with boiled rice.