Dragon and Phoenix Grape Pearls

Name: Dragon and Phoenix Grape Pearls
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Ingredients: 250 g chicken breast (to make paste); 250 g grass carp fillet (to make paste); 300 g bok choy leaves (to extract green juice); 20 g scallion juice; 20 g ginger juice; 1 egg (for egg liquid); a pinch salt (for seasoning); a pinch MSG (for seasoning); a pinch dark soy sauce (for coloring the chicken paste); a pinch green vegetable juice (extracted from bok choy leaves, added to the fish paste); to taste white vinegar (for seasoning the tomato sauce); 50 g starch (for making the paste and thickening); 20 g ketchup (for the chicken ball sauce); 50 g sugar (for seasoning the tomato sauce); 100 g oil (for frying and stir-frying)

A creative Hunan-style dish. Chicken breast and grass carp are separately minced into pastes, shaped into meatballs by poaching, and seasoned respectively with a green herb sauce and tomato sauce. The meatballs are arranged to resemble clusters of grapes, creating an eye-catching presentation with a fresh, delicate flavor.

55 min

Easy

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Ingredients

chicken breast (to make paste) 250 g

grass carp fillet (to make paste) 250 g

bok choy leaves (to extract green juice) 300 g

scallion juice 20 g

ginger juice 20 g

egg (for egg liquid) 1

salt (for seasoning) a pinch

MSG (for seasoning) a pinch

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

green vegetable juice (extracted from bok choy leaves, added to the fish paste) a pinch

white vinegar (for seasoning the tomato sauce) to taste

starch (for making the paste and thickening) 50 g

ketchup (for the chicken ball sauce) 20 g

sugar (for seasoning the tomato sauce) 50 g

oil (for frying and stir-frying) 100 g

Instructions

Make the pastes and season

Finely mince the chicken and grass carp flesh separately into pastes, then stir in egg liquid, starch, scallion and ginger juices, salt, and MSG to season each.

Add color

Extract a green juice from the bok choy leaves and fold it into the fish paste until evenly colored; stir the dark soy sauce into the chicken paste until evenly colored.

Poach the meatballs

Bring a pot of water to a boil, then drop each paste in to form chestnut-sized balls; once they float to the surface, lift them out.

Make the sauce for the fish balls

Heat the green vegetable juice in a pan with a small pinch of salt, thicken it into a translucent glaze with a cornstarch slurry, add the fish balls, drizzle with a little hot oil, and serve.

Make the sauce for the chicken balls

Heat a little oil in a fresh pan, add the ketchup along with the sugar and a splash of white vinegar, thicken with a cornstarch slurry into a translucent glaze, add the chicken balls, drizzle with a little hot oil, and finish.