
Ingredients
Chicken breast ( 200g ) | Green onion and ginger water ( 260g ) |
Egg white ( 60g ) | Salt ( 1g ) |
Starch ( 30g ) | Stock ( 1 bowl ) |
| Cordyceps flower (decoration) ( Moderate amount ) | Spinach leaves (Decoration) ( Adequate amount ) |
Salt (seasoning) ( Appropriate amount ) |
Recipe for state banquet chickpea pudding

1. 200g chicken breast cut into cubes, p>

2. Prepare 260g of onion and ginger water,

3.60g protein plus 1g salt,

4. Add 30g of starch to onion and ginger water and mix well,

5.Cut the chicken breasts Put it into the homogenizer, then pour in the green onion and ginger water starch,

6. Beat with a cooking stick Make it into puree,

7.Sift the minced chicken,
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8.Pour the egg whites into the chicken mince, mix well,

9.Be sure to stir the egg whites until they are fully dissolved into the chicken mince,
10.Prepare a bowl of soup stock that has been cooked in advance,
11.Cook until it is slightly open, reduce the heat to minimum, slowly pour in the minced chicken,

12. Skim off the foam and cook on low heat for 20 minutes without stirring.

13.Low heat throughout, control it to open slightly, and season with a little salt.

14.Cordyceps flowers and spinach leaves for decoration.

15. Come and try it, it will melt in your mouth!
Tips
Pour in the minced chicken and be sure not to stir it.I stirred it with my hand, and instantly the minced chicken was incomplete and not good anymore...
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