Chicken balls in clear soup (Qingtang jiyuan) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 318) by Fuchsia Dunlop

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Notes about this recipe

  • JLDuck on May 10, 2021

    I did not have time to make chicken stock so used a good commercial one. It was delicious. My chicken balls were a little bit soft. I used too much liquid. However it still worked.

  • Delys77 on January 08, 2013

    I made the variation with the pork balls and it was delicious. I started by enriching regular chicken stock with some goji berries, red dates, green onion, ginger, and a few chicken bones. Once that had simmered for about 45 minutes, I strained it, seasoned with salt and white pepper, and then added the pork meatballs, for which I followed the directions precisely. I was concerned the meatballs had been overworked, but the texture was silky smooth and the flavour was very nice. They complimented the broth very nicely, especially when I added a few bok choy leaves to the soup, and then garnished with green onion.

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