Sauteed Chicken Balls with Dried Scallops
Shredded dried scallops stir-fried with chicken paste formed into balls and pre-fried; the chicken balls turn out tender and evenly sized.
Ingredients
dried scallops, soaked and shredded
100g
raw chicken breast, minced
100g
egg whites, beaten into foam
2
bok choy hearts, sliced
25g
ham, sliced
to taste
scallion, julienned
to taste
ginger, minced
to taste
fine salt
1.5g
Shaoxing wine
10g
MSG
1g
wet cornstarch
20g
lard
50g
chicken broth
150g
Instructions
1
Prepare the chicken paste
Shred the rehydrated dried scallops into fine threads. Mince the chicken breast into a paste, then combine with chicken broth, fine salt, MSG, the shredded scallops, and cornstarch, mixing until smooth and uniform. Beat the egg whites into a fluffy foam, then fold gently into the chicken paste until evenly incorporated. Slice the bok choy hearts and ham. Cut the scallion into thin strips. Mince the ginger.
2
Fry the chicken balls
Heat oil in a wok. When the oil reaches about 60 percent hot, use your hands to squeeze the chicken paste into small balls, drop them into the oil, and fry until cooked through. Lift out with a slotted spoon and drain off all excess oil.
3
Saute and finish
Heat oil in the wok. When hot, bloom the scallion and ginger to release their aroma, then add the bok choy hearts and ham and stir-fry briefly. Pour in the broth with the seasonings, add the fried chicken balls, and bring to a boil. Thicken the sauce with wet cornstarch, drizzle with a thin stream of hot oil for sheen, and slide onto a serving plate. Serve immediately.
