# 脆弹鸡肉丸

- Language: en

## Ingredients

- 500 g chicken breast
- 20 g tapioca starch
- 6 g salt
- 5 g sugar
- 1 g white pepper powder
- 3 g baking soda
- 5 g msg
- scallion, cut into pieces
- ginger, sliced
- garlic, smashed
- 1/2 bowl warm water
- 1 whole egg white

## Instructions

1. Trim excess fat and membranes from the chicken breast.
2. Prepare aromatic water by mixing scallions, ginger, and smashed garlic with warm water in a bowl.
3. Squeeze the aromatics in the water to release flavor, then strain the water and set aside.
4. Slice the chicken breast into thin pieces and freeze together with the strained scallion-ginger-garlic water for 2 hours.
5. Place the frozen chicken in a food processor along with salt, white pepper powder, sugar, baking soda, msg, and tapioca starch. Process until combined.
6. Add the egg white and process again.
7. Gradually add the scallion-ginger-garlic water in three batches, processing in between until the mixture is thick and sticky.
8. Shape the mixture into balls and drop into a pot of water that is heated to just below boiling (small bubbles forming).
9. Cook the meatballs over low heat for 7-8 minutes.
10. Remove the meatballs and submerge in ice water for 1 minute.

## Equipment

- kitchen scissors
- knife
- bowl
- strainer
- food processor
- pot
- spoon
- chopsticks

## Tips

- Freezing the chicken helps to achieve a better texture.
- Use a spoon dipped in water to help shape the balls.
- The cooked meatballs can be frozen and used in noodles, soup, or hot pot.

## Source

- Original video: https://www.facebook.com/share/v/1BybWfenkJ/?mibextid=wwXIfr
- Creator: 煮食天下
- Recipe page: https://www.cliprecipe.com/recipe/163fd5ff-063c-413d-856a-d8c33a946f70
- Extracted: 2026-10-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt