Chicken and bulgur meatballs

1. Boil the chicken stock and let cook the chicken for 20 minutes until simmering.

2. Cook the bulgur as indicated on the package. Put in a bowl, fluff it with a fork and set aside.

3. Wash, dry, thin out and chop basil. Peel and slice the ginger. Wash, dry and thin out the coriander.

4. Drain the chicken, cut into pieces, and then chop coarsely with the basil and ginger. Add soy sauce, salt and pepper lightly.

5. Scoop out the bulgur in an ice cream scoop to give it a hull shape. Divide the chicken mixture on top of the bulgur, then arrange a coriander leaf. Serve immediately.

Photo credit: Sucré Salé