Baby Bok Choy and Pork Meatballs in Rich Chicken Broth
Notes
Ingredients:
- Pork mince 350g
- Chopped green onions 10g
- Tai Tai Le cooking wine 1 spoon
- Tai Tai Le chicken sauce 1 spoon
- Egg 1 piece
- Water 100g
- Five-spice powder 1 spoon, about 3g
- Light soy sauce 2 spoons, about 10g
- Baby bok choy (amount as desired)
- Dried shrimp skins (amount as desired)
- White pepper (for meat filling)
- Sugar (for meat filling)
- Mix pork mince with white pepper, soy sauce, sugar, and gradually add water to prepare the meat filling.
- Form the meat mixture into balls and cook them in warm water until they are done. Set aside.
- In a frying pan, add baby bok choy and shrimp skins.
- Add chicken sauce and water, then add the cooked meatballs.
- Bring to a boil over medium heat, then reduce to medium-low heat and cook for 20-30 minutes. Avoid cooking for too long.
- The baby bok choy and pork meatballs in chicken broth are ready to serve with a rich and aromatic flavor.
- This dish is a source of protein from pork and egg.
- It contains vitamins and minerals from baby bok choy.
- The dish is flavored with light soy sauce and five-spice powder, adding depth to its nutritional profile.