Homemade Chicken Meatballs

After purchase, wash the chicken.

Cut the chicken inner meat into small thin slices.

Use 2 egg whites (not egg yolks), accidentally broke one egg yolk.

Add an appropriate amount of cooking wine to the chicken, 2 egg whites, a little salt, cornstarch, and a little water, and mix.

Stir until it reaches this glossy and thick consistency.

Bring the water in the pot to a boil, then reduce to the lowest heat.

Prepare a small bowl of water. Dip your left hand into the water, take an appropriate amount of minced chicken, and squeeze chicken meatballs from the space between your thumb and index finger. With your right hand, take a small spoon, also dip it in water, then scoop up the chicken meatball and place it into the pot (the spoon needs to be dipped in water each time you scoop a meatball). Add an appropriate amount of salt, and squeeze all the minced chicken into the pot, then gently simmer until cooked through.

Slightly open the lid and simmer over low heat until cooked (do not open too much), the time should not be long, just cook until done.

Add chicken bouillon, a little light soy sauce, and pepper, then add chopped green onions. The soup is fresh and the meatballs are tender (my family said it was so delicious, there wasn’t enough to go around).