Ginkgo Nut Chicken Balls

Name: Ginkgo Nut Chicken Balls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 200 g Chicken (scored in cross-hatch pattern and cut into ball shapes); 200 g Ginkgo nuts (shelled, blanched to remove skin and bitterness); 10 g Dried shiitake mushrooms; 100 g Seasonal vegetables; 125 g Lard; 1.5 g Gourmet powder (MSG); Chicken stock, to taste; Soy sauce, to taste; Arrowroot starch (mixed with water for coating and thickening), to taste; Scallions, to taste

A Hakka dish of chicken balls, scored in a crosshatch pattern and deep-fried with ginkgo nuts, then braised with shiitake mushrooms and finished with a cornstarch-thickened sauce.

30 min

Easy

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Ingredients

Chicken (scored in cross-hatch pattern and cut into ball shapes) 200 g

Ginkgo nuts (shelled, blanched to remove skin and bitterness) 200 g

Dried shiitake mushrooms 10 g

Seasonal vegetables 100 g

Lard 125 g

Gourmet powder (MSG) 1.5 g

Chicken stock to taste

Soy sauce to taste

Arrowroot starch (mixed with water for coating and thickening) to taste

Scallions to taste

Instructions

Knife Work Preparation

Score the chicken in a cross-hatch pattern and cut into ball shapes, then toss with wet arrowroot starch. Shell the ginkgo nuts, blanch in boiling water, peel off the outer skin, and remove the bitterness.

Blanch-Frying

Heat oil in a wok, add the chicken balls and ginkgo nuts together into the hot oil, briefly fry, and immediately remove.

Braising and Seasoning

Add the shiitake mushrooms, scallions, chicken balls, and ginkgo nuts all together into the wok and stir-fry until fragrant. Add the gourmet powder, soy sauce, and chicken stock, mix well, then thicken with wet arrowroot starch.