Thousand Island Sauce Chicken Balls

Name: Thousand Island Sauce Chicken Balls
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 450 g chicken leg meat (sliced); 11 mustard green hearts (blanched, set aside); 10 g Thousand Island sauce; 2 g minced garlic; 5 g chicken bouillon powder; 1 g white pepper; 5 g salt; 1 g sesame oil; to taste MSG (for marinating); to taste cornstarch (for marinating); to taste baking soda (for marinating); to taste thickening sauce (for stir-fry slurry); to taste cooking wine (for stir-frying mustard greens)

A Cantonese chicken ball dish: chicken thigh meat is gently cooked, then stir-fried with Thousand Island sauce and plated with mustard green hearts around the edge for an appetizing presentation.

35 min

Easy

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Ingredients

chicken leg meat (sliced) 450 g

mustard green hearts (blanched, set aside) 11

Thousand Island sauce 10 g

minced garlic 2 g

chicken bouillon powder 5 g

white pepper 1 g

salt 5 g

sesame oil 1 g

MSG (for marinating) to taste

cornstarch (for marinating) to taste

baking soda (for marinating) to taste

thickening sauce (for stir-fry slurry) to taste

cooking wine (for stir-frying mustard greens) to taste

Instructions

Step 1

Slice the chicken leg meat into thin pieces.

Step 2

Add salt, MSG, cornstarch, and baking soda along with a little water, and marinate for 20 minutes.

Step 3

Slide-cook the chicken in oil at about 40% heat until it curls into ball shapes.

Step 4

Leave a little base oil in the wok, add a pinch of minced garlic and the Thousand Island sauce, then add the chicken balls. Add the thickening sauce, salt, chicken bouillon powder, sesame oil, and white pepper, and stir to combine. Thicken with a cornstarch slurry, drizzle on a little finishing oil, then remove from the wok and arrange in the serving dish.

Step 5

Blanch the mustard green hearts, then leave a small amount of base oil in the wok, add the greens, splash in the cooking wine, add some thickening sauce, and quickly toss to coat.