Ingredients
200 g chicken breast, 50 g fresh shelled shrimp, 2 eggs, 100 g fresh stock.
Seasonings
5 g minced ginger, 8 g minced garlic, 10 g finely chopped scallion, salt to taste, 12 g sugar, 15 g vinegar, 10 g soy sauce, 1 g white pepper, 40 g cornstarch slurry, 1000 g vegetable oil (about 75 g will be absorbed).
Instructions
1. Finely mince the chicken breast into a paste, then mix in water, salt, beaten egg, white pepper, and potato starch slurry until well combined. Add finely chopped fresh shrimp, stir evenly, and set aside.
2. Heat oil in a wok over high heat until it reaches 350°F (180°C). Using your hand, shape the chicken mixture into balls and fry until set, then remove and set aside. Once the oil temperature returns to 375°F (190°C), return the chicken balls to the wok and fry until golden brown and crispy. Remove and arrange on a serving plate.
3. Leave a small amount of oil in the wok over low heat (about 30% of full heat), add minced ginger and garlic and stir-fry until fragrant, then pour in the sauce mixture made from soy sauce, vinegar, sugar, salt, fresh stock, and water starch; once the sauce thickens, remove from heat, stir in scallion rings, and pour over the chicken balls. This dish is crispy on the outside and tender inside, with a rich sweet-and-sour flavor that is both fresh and refreshing.