Ingredients
150 g chicken breast, 50 g pork fatback, 50 g water-soaked bamboo shoots, 50 g water chestnuts, 25 g cooked ham slices, 25 g water-soaked shiitake mushrooms, 2 egg whites.
Seasonings
Salt, MSG, cooking wine, ginger juice, water starch, clear broth, and scallion oil, each to taste, plus 500 g (about 2 cups) of milk broth.
Preparation
1. Wash the pork fat with cold water, pat dry, and finely mince into a paste.
2. Peel the water chestnuts, wash them, boil in a pot of water until cooked, then drain and mash into a fine paste.
3. Rinse the bamboo shoots and shiitake mushrooms separately, slice them thinly, blanch in boiling water, then drain.
Steps
1. Beat the egg whites until frothy; finely mince the chicken into a paste, then mix it into the egg whites, adding water and stirring until smooth. Add a pinch of salt, water starch, minced pork fat, and minced water chestnuts, stirring well to form a filling.
2. Heat scallion oil in a wok until hot, then shape the filling into walnut-sized balls, gently place them in the pan, and pan-fry until a firm crust forms on the outside.
3. Press the chicken mixture with a spatula into a flat, round shape, transfer to a bowl, add milk broth, cooking wine, and salt, then steam for 5 minutes and remove.
4. Strain the original broth from the steamed chicken paste cake into a pot, add salt, shiitake mushrooms, and rehydrated bamboo shoots, then bring to a boil.
5. Add ginger juice, MSG, and cooking wine, then pour over the chicken paste patties and sprinkle with ham slices. Serve.