225g can water chestnut, drained, half finely chopped, half sliced
500ml chicken stock
3 tbsp hoisin sauce
thumb-sized piece ginger, shredded
2 large carrot, shaved into strips with a potato peeler
8 Chinese leaves, thick part sliced, leaves shredded
300g pack beansprout
bunch spring onions, cut into lengths, plus a few tops chopped to serve
Tip the mince into a bowl with the soy, cornflour, five-spice, chopped water chestnuts and some black pepper. Work everything together, then shape into 12 meatballs.
Pour the stock into a wide, deep pan and stir in the hoisin and ginger. Add the meatballs, then cover and poach for 5 mins. Drop in the carrots, Chinese leaves, beansprouts, spring onions and sliced chestnuts, then put on the lid and simmer for 5 mins. Ladle into bowls, then serve scattered with spring onion tops.