Chicken balls with herbs and sweet carrots

Makes 2 servings (4 x 6-cm balls)

- 1 egg

- 400g chicken breasts

- cumin

- 250g carrots

- 10cl fresh orange juice

- coriander (1/2 bunch)

- tarragon (not much)

- chive

- chervil

- 10cl heavy cream

- 1 tbsp chicken stock (powder)

- 1 small tbsp oyster sauce

- 1/2 tsp ginger powder

Chop the herbs (a few branches of each), cut chicken in pieces and peel the carrots. Cut them in slices.

Cook carrots in orange juice with cumin until they're tender and cooked, add water when orange juice is absorbed, and cover.

In a food processor, mix the chicken breasts with half the herbs, the egg, ginger, oyster sauce and a bit a pepper.

On a square of plastic film, put a good tablespoon of this mixture in the center and roll to wrap it thight.

Cook 10 minutes in a steam basket (bamboo if you have).

For the sauce : dilute chicken stock powder in a 1/2 glass of hot water, pour in a small saucepan, and add heavy cream. Let it thickens a few minutes and add the remaining herbs.

To serve, unfold the chicken balls, cover with sauce and help yourself with the sweet carrots...

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