Fried Chicken Gluten Balls

Place the chicken breast smooth side down on the cutting board, pound the chicken with the back of a cleaver or a knife until the chicken becomes pasty. (Note: It takes patient and time in this step )

Put the chicken paste in a bowl, add salt, and egg white, constantly mixing with your hand until thoroughly mixed and thicker. (Note: adding the egg white in multiple times little by little, do not add it in at one time.)

Cut the ham, and red and green bell peppers into small slices.

In a wok over medium heat, heat enough oil to 140°F-170°F/60°C-80°C, roll the chicken paste into small balls, drop them in the oil one by one, turn the heat to medium-low, when the oil temperature slowly reaches 180°F/90°C, until the chicken balls become golden, remove them from the oil and set aside. (The oil temperature should not too high, keep the heat at medium-low. Thus the chicken balls will not be burnt. Constantly pushing the chicken balls during frying to get the balls evenly heated, and to prevent the chicken balls sticking on the bottom.)

Quickly pass the chicken balls through a pot of boiling water. Then quickly pass the Shanghai bok choy through boiling water as well. Set aside.

Over medium heat, add chef John's signature aroma oil, then add ginger slices, green onion, and Shaoxing wine, stir fry for 15-20 seconds until fragrant.

Add ham, chicken broth, oyster sauce, light soy sauce, sugar, bok choy, fried gluten balls, ground white pepper, red and green bell pepper, and slurry, stir to mix thoroughly. Add chef John's signature aroma oil again and plating.

Enjoy!