Chicken Balls
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- chicken breast
- pork lard
- white radish
- potato starch
Instructions
- Mince the chicken breast meat finely. Form into balls the size of a wine cup. The texture should be fresh and tender, resembling shrimp balls. Knead together the minced chicken with pork lard, finely minced white radish, and potato starch until well combined. Do not stuff them with filling—the mixture itself comprises the entire ball.