Dragon and Phoenix Grape Pearls

Name: Dragon and Phoenix Grape Pearls
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: Chinese
Ingredients: 250 g Chicken breast (ground into a paste, seasoned with beaten egg, starch, scallion-ginger juice, salt, and MSG, then blended with dark soy sauce); 250 g Grass carp fillet (ground into a paste, seasoned with beaten egg, starch, scallion-ginger juice, salt, and MSG, then blended with green vegetable juice); 300 g Bok choy leaves (used to extract green juice); 20 g Scallion juice; 20 g Ginger juice; 1 Egg (beaten, for mixing into the meat paste); Salt (for seasoning), a pinch; MSG (for seasoning), a pinch; Dark soy sauce (for coloring the chicken paste), a pinch; Green vegetable juice (blended into the fish paste), a pinch; White vinegar (for seasoning the tomato sauce), to taste; 50 g Starch (for binding the meat paste and thickening the sauce); 20 g Tomato paste; 50 g Sugar (for the tomato sauce); 100 g Oil (for cooking)

A Hunan-style innovative dish of meatballs shaped like grape clusters: chicken paste tinted with dark soy sauce and fish paste tinted with green vegetable juice, served with a sweet and sour flavor.

1h 15m

Easy

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Ingredients

Chicken breast (ground into a paste, seasoned with beaten egg, starch, scallion-ginger juice, salt, and MSG, then blended with dark soy sauce) 250 g

Grass carp fillet (ground into a paste, seasoned with beaten egg, starch, scallion-ginger juice, salt, and MSG, then blended with green vegetable juice) 250 g

Bok choy leaves (used to extract green juice) 300 g

Scallion juice 20 g

Ginger juice 20 g

Egg (beaten, for mixing into the meat paste) 1

Salt (for seasoning) a pinch

MSG (for seasoning) a pinch

Dark soy sauce (for coloring the chicken paste) a pinch

Green vegetable juice (blended into the fish paste) a pinch

White vinegar (for seasoning the tomato sauce) to taste

Starch (for binding the meat paste and thickening the sauce) 50 g

Tomato paste 20 g

Sugar (for the tomato sauce) 50 g

Oil (for cooking) 100 g

Instructions

Make and season the pastes

Separately grind the chicken and grass carp into pastes. To each, add beaten egg, starch, scallion-ginger juice, salt, and MSG, and mix thoroughly to season.

Color the pastes

Extract green juice from the bok choy and blend it evenly into the fish paste. Blend the dark soy sauce into the chicken paste.

Poach the meatballs

Bring a pot of water to a rolling boil, then gently drop portions of both pastes into the water to form chestnut-sized balls. Skim the balls out as soon as they float to the surface.

Plate the fish balls

Heat the vegetable juice in a pan, add a pinch of salt, and thicken with a starch slurry to a clear, glassy consistency. Add the fish balls, drizzle with a little hot oil, and remove from the heat.

Sauce the chicken balls

Heat a small amount of oil in another pan, add the tomato paste, sugar, white vinegar, and a starch slurry to form a glassy sauce. Add the chicken balls, drizzle with hot oil, and finish.