Chicken Pieces with Meatballs
A traditional Zhejiang soup dish featuring chicken pieces simmered with pork meatballs in a clear, pure broth. The meatballs turn out tender and fluffy.
Ingredients
chicken (cut into 3.5 cm long, 2.5 cm wide cubes)
300 g
pork leg meat (minced)
150 g
egg white (about 25 g)
1
MSG
2.5 g
ginger juice water
5 g
Shaoxing wine (some used for the meat filling)
6 g
scallion knot
1
salt
4 g
clear broth
400 g
cooked chicken fat
5 g
Instructions
1
Prepare the chicken pieces
Cut the tender chicken into 3.5 cm long, 2.5 cm wide cubes, blanch in boiling water, then rinse off any blood.
2
Make the meat filling
Mince the pork leg meat. Add the egg white, 3 g of the Shaoxing wine, salt, and MSG, and stir vigorously until the mixture becomes sticky. Add 50 g of water (suspected quantity) and continue stirring until the mixture is elastic.
3
Simmer the chicken
Place a pot over medium heat, pour in the clear broth, add the chicken pieces, pour in the remaining Shaoxing wine, and add the scallion knot and ginger juice water. Once it comes to a boil, skim off the foam, then move the pot to low heat and simmer for about 10 minutes.
4
Add the meatballs
Return the pot to medium heat. Squeeze the meat paste into 10 meatballs and drop them into the pot. Bring to a boil, skim off the foam, then move to low heat and simmer for 2 minutes.
5
Season and finish
Return to medium heat, remove the scallion knot, and add salt and MSG. Ladle into a lotus leaf bowl, drizzle with the cooked chicken fat, and serve.
