 |
| １Place
the ground chicken in a bowl and knead it with your hand until sticky.
Add the seasonings and egg and mix well. Then, add the potato starch
and stir well. Boil the green beans in salted water. Cut the ginger
root into needle-thin sticks. |
 |
| ２Boil the
stock in a pan. Place the ground chicken in a pastry bag and squeeze
it out into the stock to form meatballs of 3cm in diameter. When
the surfaces of the meatballs begin to harden, skim the scum off
the stock and season with the sake, sugar and mirin. |
 |
| ３After
cooking (2) for a while, add the soy sauce and continue cooking.
Add the green beans and remove from the heat. Dish up the meatballs
and green beans and add a small amount of the seasoned stock. Top
with the ginger sticks. |
 |
 |
| String the green beans first. After boiling,
immediately dip the beans in cold water to prevent their bright
green color from fading, then drain. |
