chicken breast 2 pieces (about 500g)
egg 1 piece
Cooking wine 1 tablespoon
soy sauce 1/2 Tsp
salt a little
starch 1 tablespoon

Chicken breast meatball practice

  1. Wash the chicken breast, cut off the excess oil and cut into small pieces, then wave the double knife into the meat.

  2. Mix all materials.

  3. Stir in the direction with a tool and stir the meatballs.

  4. Two mutually spoon “dig” out of a ball or a ball with an extrusion tiger’s mouth should not be too.

  5. Put the boiled water in the pot and put it into the meatball. After starting to cook for 2-3 minutes, the meatballs will float completely.

  6. Let it cool.

  7. Follow the soup of boiled meatballs and boil a small pot of hot pot.

  8. Once you can’t eat the balls, put them in a sealed bag and store them for 2-3 weeks.


Salt and soy sauce should be placed as little as possible when seasoning,
especially if you need secondary cooking.

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