Creative Golden Chicken Meatballs

Wash a piece of fresh chicken breast.

Cut into small thin slices, add cooking wine, egg white, and salt, and mix evenly.

Then add an appropriate amount of starch.

Put it into a meat grinder and grind it into a paste.

The minced chicken is very fresh.

Prepare half a bowl of water. Use your left hand to take the minced meat and squeeze out meatballs from the web between your thumb and index finger, and use a small spoon in your right hand, dipping it in water each time before taking a meatball so that the spoon does not get sticky.

Bring water to a boil in a pot, add cooking wine and salt, then add the chicken meatballs one by one and simmer over low heat until cooked.

Add an appropriate amount of cooking wine, salt, chicken essence, and pumpkin puree to the starch water, and stir well.

Pour the pumpkin puree and starch mixture into the pan to thicken the sauce, then add the chicken meatballs to the pan and quickly stir-fry them (I forgot to take a picture of the stir-frying).

Place the chicken meatballs on a plate; they are golden in color, tender, and the broth is delicious.