300 grams (0.66 lb) chicken breast
50 grams (0.11 lb) butter
15 grams (1/2 oz) ham
20 grams (2/3 oz) mushrooms already soaked in water
15 grams (1/2 oz) scallops
20 grams (2/3 oz) shelled shrimps
1,000 grams (2 cups) cooking oil (only 1/20 to be consumed)
10 grams (1 1/2 tsp) dry cornstarch
10 grams (1/3 oz) scallion
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
Grind the chicken breast and place in a bowl. Add the salt and egg
and stir well until mixture becomes sticky. Add the dry cornstarch
and mix well.
Let the butter melt and mix with the finely chopped ham, mushrooms,
scallops, shrimps and scallions. Put the mixture in refrigerator to
marinate in a cold temperature. When substance solidifies, shape it
into small balls 1 cm (0.4 inch) in diameter.
Shape the ground chicken into several small flat cakes. Place the
butter balls on top of them and roll up into balls 2.5 cm (1 inch)
in diameter for use later.
Heat the oil in a wok over strong fire to 135-170:C (275-340:F) and
turn to low fire. Deep-fry the meatballs until they are done. Take
out and bring the oil temperature up to 200-220:C (390-430:F).
Deep-fry the meatballs again until they are brown in color. Take
out and serve.
Features: Crispy outside and tender inside. The meatballs
are particularly tasty with the filling of mixed ingredients.
Taste: Salty to the right taste.