Ingredients
Chicken breast 250 g (about 9 oz), dried starch 50 g (about 1.75 oz), cooked Yunnan ham 50 g (about 1.75 oz), egg whites 60 g (about 2 large egg whites), cilantro 2 g (about 1 tablespoon chopped).
Seasonings
15 g (about 1 tbsp) cornstarch, 15 g (about 1 tbsp) Shaoxing wine, 10 g (about 2 tsp) scallion, 10 g (about 2 tsp) ginger, 3 g (about 1/2 tsp) sesame oil, 1 g (about 1/4 tsp) salt, 1 g (about 1/4 tsp) MSG.
Instructions
1. Finely chop the ham and set aside. Mince the chicken breast into a paste, then add egg white, cooking wine, salt, scallion-ginger juice, and MSG, mixing vigorously until well combined. Shape the chicken paste into small balls by hand, roll them in the chopped ham, and place them in a dish.
2. Place the small meatballs coated in minced ham into a steamer basket and steam over low heat until cooked through; insert a clean, sterilized cilantro leaf into each meatball to resemble a leaf, then drizzle with sesame oil. This dish resembles bayberries in appearance, with a beautiful red color and a savory, tender flavor.