Step 1

In a large mixing bowl, combine ingredients from ground chicken to coconut aminos. Stir in one direction until well combined. The texture should feel soft, smooth, little sticky, and almost paste-ish.

Step 2

Add the olive oil. This will prevent the meat from sticking to your hands. Form 6 equal sized large meatballs at 5.3 oz. (150g) per meatball. Set them aside on a large plate.

Step 3

Preheat a large (12-inch/ 31 cm) non-stick or ceramic saute pan with avocado oil over medium-low heat until the pan feels warm. Carefully add the meatballs one-by-one to the pan and sear the meatballs for 4 minutes the first side and 4 minutes the flip side. The meatballs will be soft so flip them carefully. I use a spatula in one hand and chopsticks the other hand to help me flip them. Transfer out of the pan.

Step 4

In a separate pot, a 6-quart Dutch oven or casserole clay pot, preheat the pot with toasted sesame oil over medium-low heat until it feels warm. Add the ginger and scallions with a pinch of salt, saute until fragrant, about 1 minute.

Step 5

Transfer the meatballs to the pot and add the cabbage stems and shiitake on top. Add the stock and coconut aminos, cover and simmer over medium-heat for 15 minutes. Check periodically to make sure that the meatballs are submerged and in contact with the braising liquid.

Step 6

Add the cabbage leaves and bok choy, if using. Cover the pot and simmer for an additional 5 to 10 minutes.

Step 7

Taste and season the braise with more coconut aminos or salt to taste. Serve hot or warm.