Steamed Chicken Balls Soup
Ingredients
- 2 Chicken legs
- 4 Egg white
- 3 tbsp Flour
- ⅓ tsp Salt
- 12 Ham slices
- 15 Snow peas tipe
- 6 cup Soup stock
- ¼ tsp Pepper
- 1 tsp Salt
Preparation
- Remove bones from chicken legs, chop (don't cut through) inside of legs, cut each leg into 8 pieces. marinate with a little bit salt and wine for several minutes.
- Use a blender to beat egg white to very frothy, add flour and salt gradually and mix lightly.
- Coat chicken with egg flour mixture to make balls, deep fry in warm oil over low heat, turn over, when golden brown, remove to a bowl.
- Add 1½ cup soupstock, steam over high heat for 1 hour.
- Boil 4 cup soupstock, season with salt, add ham slices and snow peas tips bring to a boil, pour in Chicken balls soup bowl. Serve.