娘惹鸡汤杂菜 Chicken Broth Nyonya Chap Choy

【肉丸材料】
鸡肉碎200克、生粉1茶匙、胡椒粉⅛茶匙、盐¼茶匙、鸡粉¼茶匙
【配料】
A: 食油3汤匙、小葱头4粒、蒜头2瓣（剁碎）、豆酱1汤匙、HEINZ鸡高汤1000-1200毫升
B: 虾150 克（去壳留尾，以½ 茶匙生粉+¼茶匙盐+½糖+⅛茶匙胡椒粉腌妥）
C: 云耳10朵（浸发去硬蒂）、香菇6朵（浸泡切4块）、干金针花30朵（浸发打结）、腐竹枝50
克（浸泡剪4公分长）
D: 包菜150克（切小片）、冬粉30克（浸泡）
【调味料】
胡椒粉1茶匙、盐1茶匙、白糖2汤匙
【做法】
1. 把所有肉丸材料混合，搓成桔子般大小，收入冰箱待用。
2. 起锅热油，把葱头和蒜头爆香，然后加入豆酱，炒约1分钟至香。
3. 加入鲜虾和材料C。
4. 炒3分钟后加入可盖过所有材料的HEINZ鸡高汤。
5. 煮至滚后加入肉丸及材料D。
6. 加入调味料，待肉丸熟透即可盛出。

【Meat ball ingredients】
200g minced chicken meat, 1 tsp corn flour, ⅛ tsp ground white pepper, ¼
tsp salt, ¼ tsp chicken stock granules
【Sub-Ingredients】
A: 3 tbsp cooking oil, 4 shallots (chopped), 2 cloves garlic (chopped), 1
tbsp fermented bean paste , 1000-1200 ml HEINZ Chicken Broth
B: 150g shrimps (peeled with tail left intact marinated with ½ tsp corn flour
+ ¼ tsp salt + ½ tsp sugar + ⅛ ground white pepper
C: 10g dried baby black fungus (soaked and trimmed off the hardy parts),
6 Chinese mushroom (soaked and quartered), 30 pcs dried lily buds
(tied into a bow), 50g dried bean curd sticks(soaked and cut into 4cm
lengths)
D: 150g cabbage (cut into 4cm squares), 30g glass noodles (soaked)
【Seasoning】
1 tsp pepper or to taste, 1 tsp salt or to taste, 2 tbsps sugar or to taste
【Method】
1. Combine all meat balls ingredients and its seasoning in a bowl. Make
into small balls the size of kalamansi lime. Set aside in the refrigerator
until needed.
2. Heat oil and sauté shallots & garlic until light brown, add in fermented
bean paste and continue sautéing for another minute until fragrant.
3. Add in marinated shrimps, follow by ingredients C.
4. Stir fry for a further 3 minutes before adding HEINZ Chicken Broth
just covering all the ingredients.
5. Once stock comes to a boil, drop in meat balls and ingredients D.
6. Season to taste and turn off heat once meat balls are cooked.