Glazed Chicken Balls

Mix the ingredients for the balls well.

Cut small dumplings with a teaspoon and roll them into small balls with wet hands.

In a large saucepan, bring salted water to a boil. Cook the balls in it for about 10 minutes at low heat.

Mix the ingredients for the glaze well and turn the finished balls in it on the other side.

For the dip, sauté mushrooms and diced ingredients in oil for 2 minutes. Then douse with fish sauce and water, simmer for another 2-3 minutes on low heat.

Serve balls with dip and garnish with remaining mint.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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