Poached Chicken Pieces and Pork Meatballs
Clear, delicate broth with tender chicken pieces and meatballs of balanced leanness—soft, juicy, and full-flavored.
Ingredients
tender chicken
300 g
pork leg meat
150 g
egg white (about 25 g)
1
MSG
2.5 g
ginger-infused water
5 g
Shaoxing cooking wine
6 g
scallion knot
1
salt
4 g
clear broth
400 g
cooked chicken fat
5 g
Instructions
1
Step 1
Cut the tender chicken into pieces measuring 3.5 cm long and 2.5 cm wide. Blanch in boiling water, then rinse away the blood.
2
Step 2
Finely mince the pork leg meat. Add the egg white, 3 g of the cooking wine, salt, and MSG, then work the mixture until sticky. Add 50 g and stir until the mixture becomes springy.
3
Step 3
Place a pot over medium heat and add the clear broth and chicken pieces, followed by the cooking wine, scallion knot, and ginger-infused water. Once it boils, skim off the foam. Move the pot to low heat and gently poach for about 10 minutes, then return it to medium heat. Shape the pork mixture into 10 meatballs, add them to the boiling broth, and skim off the foam. Move the pot to low heat and gently poach for 2 minutes, then return it to medium heat. Remove the scallion knot, season with salt and MSG, and transfer to a lotus-leaf bowl. Drizzle with the cooked chicken fat and serve.
