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Chicken and Egg White Meatballs
The charm lies in preserving natural flavors while showcasing sophisticated cooking techniques. Through this guide, let's explore how to perfectly present this dish.
INGREDIENTS
Main Ingredients
- ·15g soaked shiitake mushrooms (cut into thin strips)
- ·15g ham (cut into thin strips)
- ·50g bok choy (leaves shredded)
- ·150g chicken breast (sliced)
- ·30g fatty pork (sliced)
Additional Ingredients
- ·5 egg whites (whipped)
Seasonings
- ·6g salt
- ·4g sugar
- ·15ml cooking wine
- ·1 egg white
- ·15ml scallion-ginger juice
- ·150ml chicken broth
- ·50ml cornstarch slurry
- ·5ml sesame oil
- ·Appropriate amount of cooking oil (for frying meatballs)
DIRECTIONS
Step 1
Cut 15g soaked shiitake mushrooms into thin strips, 15g ham into thin strips, shred the leaves of 50g bok choy, slice 150g chicken breast, and slice 30g fatty pork. Then mince them all together into a meat paste.
Step 2
Put the meat paste into a bowl, add 3g salt, 2g sugar, pour in 15ml cooking wine, add 1 egg white and 15ml scallion-ginger juice, and stir until sticky.
Step 3
Prepare a bowl, crack in 5 egg whites, whip them until there are thick bubbles. Gradually add the whipped egg whites to the meat paste in 3 batches, stirring while adding. Stir until the meat paste is smooth and shiny.
Step 4
Heat half a pot of oil. Use a spoon to scoop the meat paste into the oil one by one. Stir occasionally. Fry until the meatballs are cooked through and then take them out.
Step 5
Leave some oil in the pan. Add the shiitake mushroom strips and ham strips, stir-fry until fragrant. Then add 150ml chicken broth and bring to a boil.
Step 6
Add 3g salt and 2g sugar. After bringing to a boil again, pour in 50ml cornstarch slurry, stirring while pouring until it thickens.
Step 7
Add the shredded bok choy and the fried meatballs. Stir for a while.
Step 8
Add 5ml sesame oil, stir evenly, then remove from the pan and serve.