【 Shanghai 】 Jixiang Yuanzi

1. Prepare ingredients

2. Chop the chicken breast into minced meat, add one-third of a teaspoon of salt and one-third of a teaspoon of chicken powder, half a teaspoon of pepper, two teaspoons of cooking wine, one egg, three teaspoons of cooking oil, ginger, and scallions, mix well in one direction and beat vigorously!

3. Pour an appropriate amount of oil into the wok and cook until 50% hot

4. Pinch the prepared meat filling into long balls and fry them in the pot

5. Prepare a small bowl of water and add one teaspoon of dark soy sauce, two teaspoons of white sugar, one teaspoon of rice vinegar, and half a teaspoon of light soy sauce with a little chicken powder. Mix well and set aside

6. Fry the buns until golden brown and remove for later use

7. Pour out all the oil from the pot and pour in the prepared seasoning sauce

8. Pour in the round rice balls and bring to a boil over high heat for about three minutes

9. Harvest the juice over high heat, and if there is insufficient water, it can be removed from the pot

10. Sprinkle with ripe white sesame seeds