Handmade Chicken Meatballs

Wash the chicken breast, soak it repeatedly to remove the blood, drain the water, and cut it into small pieces.

Put into the blender, add an appropriate amount of cooking wine, egg whites, salt, white pepper, ginger powder, lard, and starch water.

Stir until it becomes a paste.

It should be neither too thick nor too thin; only the right consistency allows you to squeeze out the meatballs.

Prepare some water. First, dip your left hand in water, then take some minced meat. With your right hand holding a spoon, dip it evenly in water, then take the meatball squeezed out from the left hand's thumb and index finger.

Drop them into the pot one by one (dipping the spoon in water each time) in order to successfully get the meatballs into the pot.

The water in the pot is cold boiled water, slowly heated over low heat until the meatballs gradually cook and float to the surface, indicating they are done.

Another pot contains already boiled soup. Take the meatballs out and put them into this pot; there is no need to cook them again, just keep it at a slight simmer.

Scoop out the chicken meatballs and place them with the soaked goji berries and homegrown mint leaves for garnish; they are fresh, tender, and deliciously nutritious.