Embroidered Ball Chicken Mousse

Name: Embroidered Ball Chicken Mousse
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 250 g Chicken breast (washed and minced); 100 g Pork fat (washed and minced); 20 g Cooked lean ham, shredded; 20 g Black fungus (soaked, washed, shredded); 30 g Bamboo shoots, shredded; 150 g Eggs (made into egg skin and shredded); 50 g Green leafy vegetable (washed and shredded); 30 g Cornstarch (partially used for the chicken mousse); 15 g Salt (partially used for the chicken mousse); 10 g MSG (partially used for the chicken mousse); 150 g Chicken broth; 100 g Vegetable oil; 10 g Sesame oil; 20 g Scallion-ginger juice; to taste Water (for adjusting the chicken mousse)

Shape the chicken mousse into balls, coat them with colorful shredded vegetables, and steam until cooked through. The result is a visually appealing dish.

45 min

Easy

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Ingredients

Chicken breast (washed and minced) 250 g

Pork fat (washed and minced) 100 g

Cooked lean ham, shredded 20 g

Black fungus (soaked, washed, shredded) 20 g

Bamboo shoots, shredded 30 g

Eggs (made into egg skin and shredded) 150 g

Green leafy vegetable (washed and shredded) 50 g

Cornstarch (partially used for the chicken mousse) 30 g

Salt (partially used for the chicken mousse) 15 g

MSG (partially used for the chicken mousse) 10 g

Chicken broth 150 g

Vegetable oil 100 g

Sesame oil 10 g

Scallion-ginger juice 20 g

Water (for adjusting the chicken mousse) to taste

Instructions

Make the chicken mousse

Wash the chicken breast and pork fat separately, then mince them finely. Transfer to a large bowl, add 5 g salt, 5 g MSG, 30 g cornstarch, scallion-ginger juice, and water, and mix everything together into a smooth chicken mousse. Set aside.

Prepare the toppings and shape the balls

Soak the black fungus in clean water until tender, then rinse well. Make a thin egg skin from the eggs and wash the leafy greens. Shred all three of these ingredients along with the bamboo shoots into fine strips. Combine the strips with the shredded ham and fluff them up to form colorful threads. Spread the threads out evenly on a tray, then shape the chicken mousse into 12 balls, roll each one over the threads until evenly coated, and place them in a serving vessel.