Embroidered Ball Shark Fin
Ground chicken is formed into meatballs, wrapped with shredded ham, winter bamboo shoots, and bok choy strips, then steamed and finished with a starch-thickened sauce.
Ingredients
Chicken paste (formed into balls)
to taste
Ham (julienned)
to taste
Winter bamboo shoots (julienned)
to taste
Bok choy strips
to taste
Lard
to taste
Clear broth
to taste
Refined salt
to taste
Shaoxing wine
to taste
Sichuan pepper water
to taste
MSG
to taste
Wet starch (for thickening)
to taste
Instructions
1
Form the balls
Squeeze the chicken paste into balls, roll them evenly in the julienned ham, winter bamboo shoots, and bok choy strips, place on a plate, steam until fully cooked in a steamer, then remove and arrange on a serving platter.
2
Pour the sauce
Heat lard in a wok, and when the oil is hot, add the clear broth, refined salt, Shaoxing wine, and Sichuan pepper water. Bring to a boil, skim off any surface foam, add MSG, thicken with the wet starch, drizzle with clear oil, then pour over the prepared balls to serve.
