Ingredients:

100 grams of raw chicken breast meat,Potatoes, 75 grams,50 grams of Chinese cabbage,Radish, 50 grams,Celery, 40 grams, 50 grams of onion,Egg whites, 1 piece,25 grams of bread,Milk, 150 milliliters, 1 piece of bay leaf,Butter, 30 grams.Fine salt,Black pepper,MSG and chicken broth in appropriate amounts.Preparation:First, place 30 grams of washed onion on the raw chicken breast meat. Use a meat grinder to make a fine paste, put it in a ceramic bowl, add egg whites, milk, bread soaked in water, salt, MSG, and mix evenly to form filling.Then, shape the filling into small balls. Boil chicken broth until boiling, add the balls, cook until done, remove them.Next, strain the soup from cooking the chicken balls, remove the onion peels and cut carrots into slices; clean celery, slice it.Peel and dice potatoes.In a frying pan,Heat up and melt butter to five (halfway heated), stir-fry onion slices, carrot slices, and bay leaf until fragrant. Then pour in the strained chicken broth, first cook diced chicken with chicken stock, then add small balls, celery (shredded), season with fine salt, MSG, black pepper, and adjust to taste.

When serving, each portion can hold 8 small balls and their soup.

Characteristics:

Rich in flavor, fragrant and fresh, chicken aroma is tempting.

Boil the chickenMake the meatball soupStrain it thoroughly, reserving the onions andcarrotspeeled, sliced, along with clean celery cut into pieces;Wash and peel the potatoes, then cut them into cubes.

4.|Sear a non-stick panover medium heat, melt the butter, stir-fry the onion slices, carrot slices, bay leaves until fragrant,then pour in the strained chicken broth,briefly cook with the chicken stock first, then add the meatballs and celery, season with a little salt, monosodium glutamate (MSG), and pepper powder to taste.

Serve each portion with 8 meatballs and their soup when ready to eat.

The dish is characterized by its rich, clear fragrance and freshness, with an inviting chicken aroma.