- 1 lb. Ground chicken meat (in a 4 ½ lb. bird that’s the leg and thigh meat along with one of the two breasts)
- 1/4 tsp White pepper
- 1/4 tsp Salt
- 1 tbs. Cornstarch
- 1/2 tbs. Soy sauce
- 1 Egg white
- 1/2 tsp Freshly grated ginger
- 1 tbs Dry sherry
- 2-3 Cloves garlic (minced)
Mix the chicken with all of the seasonings and the egg white. Mix it very well. Form into balls about the size of large walnuts and set on waxed paper cling wrap or aluminum foil.
Simmer in the chicken balls in the chicken soup for about 5 minutes. You can test one to make sure its ready.
(Adapted from Frugal Gourmet Cooks: Three Ancient Cuisines, Jeff Smith, Avon, c 1989, where there is a deep fried version.) The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome