Three-Color Chicken and Fish Balls

Name: Three-Color Chicken and Fish Balls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 150 g Chicken breast (washed, skin and fat removed, pounded into fine paste); 150 g Fish meat (washed, skin and fat removed, pounded into fine paste); 30 g Ketchup; 25 g Egg white; 25 g Egg yolk; 20 g Winter bamboo shoots (sliced); 10 g Spinach hearts; 5 g Fine salt; 50 g Wet starch; 10 g Minced ginger; 15 g Shaoxing wine; 100 g Clear broth; 25 g Scallion oil

Tender, silky, and delicately savory, these red, white, and yellow balls are well suited to elderly diners and infants.

40 min

Easy

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Ingredients

Chicken breast (washed, skin and fat removed, pounded into fine paste) 150 g

Fish meat (washed, skin and fat removed, pounded into fine paste) 150 g

Ketchup 30 g

Egg white 25 g

Egg yolk 25 g

Winter bamboo shoots (sliced) 20 g

Spinach hearts 10 g

Fine salt 5 g

Wet starch 50 g

Minced ginger 10 g

Shaoxing wine 15 g

Clear broth 100 g

Scallion oil 25 g

Instructions

Make the meat paste

Wash the chicken breast and fish meat, remove the skin and fat, pound into a fine paste with the back of a knife, and place in a bowl. Add the egg white, fine salt, wet starch, minced ginger, and Shaoxing wine, then divide evenly into three bowls.

Color the pastes

To one bowl add the egg yolk and mix evenly to a yellow color; to the second bowl add the ketchup and mix evenly to a red color; leave the third bowl white. Slice the winter bamboo shoots.

Poach the balls

Add 1000 g of clear water to a soup pot and heat over high heat to about 60% hot (approximately 60°C). Squeeze the three colored chicken and fish pastes into balls about 1.6 cm in diameter, drop them into the pot, bring to a boil and skim off the foam, cook through, then remove and arrange on a plate.

Pour the sauce and serve

Add the clear broth, fine salt, winter bamboo shoots, spinach hearts, and Shaoxing wine to a wok, bring to a boil over high heat and skim off the foam, thicken with wet starch, blend in the scallion oil, and pour over the chicken and fish balls to finish.