Homemade Chicken Meatballs

Name: Homemade Chicken Meatballs
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Hot Dishes

Chicken breast blended with egg white, lard and ginger until glossy yields remarkably bouncy meatballs, poached gently until they float, then served in a light salted sesame-oil broth, tender homemade spheres far better than store-bought.

10 minNewMedium Hot Dishes Quick-boil Original

Instructions

1
Cut the chicken breast into small thin slices.
2
2 eggs (use only the egg whites).
3
Put chicken breast, cooking wine, salt, ginger powder, a little water, and lard into the blender.
4
Beat it into a puree.
5
Take out the chicken paste; it should be of moderate thickness and very glossy.
6
Prepare half a bowl of water. When shaping the meatballs, first use your left hand to take the ground meat, then hold a spoon and dip it in water before taking the chicken meatball squeezed out from the web of your left hand.
7
Squeeze them out one by one and put them into the pot (with boiling water cooled to warm).
8
Simmer over low heat, cook until it rises to the surface, then it's done and can be taken out.
9
In another bowl, add boiling water, salt, and sesame oil, then put the blanched meatballs into the bowl. The meatballs are tender and smooth, and the soup is fresh and delicious.