- 70g shiitake mushroom
- 200g chicken breast
- 1 egg white
- fresh peas
- 15g cooking wine
- Add egg white to the meat can make meatballs soft and tender.
- Make sure only steam for 10 minutes. Steaming time should not be too long since it will make the meatball hard and less juicy.
Mince shiitake mushrooms and chicken breast. Mix them into a bowl. Add the egg white and all the seasonings. Stir until well blended to make the stuffing.
Bring a steamer to a boil. Then steam meatball over high heat for 10 minutes. Serve.