Ingredients
Chicken breast 250 g (about 9 oz), grass carp fillet 250 g (about 9 oz), and bok choy leaves 300 g (about 10.5 oz).
Seasonings
100 g oil, 50 g sugar, 50 g cornstarch, 20 g scallion juice, 20 g tomato paste, 20 g ginger juice, 1 egg, salt, MSG, dark soy sauce, green vegetable juice, and white vinegar to taste.
Instructions
1. Mince the chicken and grass carp separately into pastes. To each, add beaten egg, starch, scallion, ginger juice, salt, and MSG to season. Extract green juice from bok choy leaves and stir it into the fish paste until evenly colored. Mix dark soy sauce into the chicken paste until uniform.
2. Bring water to a boil in a pot, then shape both purees into chestnut-sized balls and gently drop them into the water; once they float to the surface, remove them with a slotted spoon.
3. Heat the pan over the fire, pour in the vegetable juice, add salt to taste, thicken with a water starch slurry to create a clear glaze, add the fish balls, drizzle with bright oil, and remove from the pan.
4. Heat another pan with some oil, add ketchup, sugar, white vinegar, and a water-starch slurry to make a glossy sauce, then add the chicken balls and drizzle with oil before serving.
5. Arrange the two types of finished balls on a plate in the shape of a grape cluster. This dish is visually appealing and delicious in flavor.