How to make it

1. In a large bowl, mix chicken mince, 2 teaspoons of Lee Kum Kee Minced Garlic, breadcrumbs, and marinade sauces well. Cover and refrigerate for at least an hour or overnight.

2. In a medium to high heat pan that can go into the oven, cook chicken meat balls in a little oil until they’re brown on all sides. No need to cook through just yet. Remove from pan and set aside, keeping oil and pan juices.

3. Keep the pan on medium heat and add butter, sage, mustard seeds and white pepper. Sauté until the sage is cooked but the butter isn’t burned. Deglaze the pan with wine, allowing it to simmer for a minute or so. Add chicken meatballs back into the pan, then stock and peas. Cover and cook for about 20 minutes. 

4. Keep warm on a low heat on the stove top and add cream and lemon juice. Allow the cream to heat, but not boil. Fold through parsley and season with salt and pepper to taste.

5. Serve with rice, noodles or zucchini noodles.