450g chicken leg
11 mustard leaf hearts
2g crushed garlic
5g chicken powder
1g sesame oil
Slice the chicken leg and steep for 20 minutes in salt, MSG, and flour.
Fry the chicken slices in 40% heated oil till they curl into balls.
Leave a little oil in the wok and add crushed garlic and Qiandao sauce, then drop in the chicken slices, add cornstarch soup, salt, chicken powder, sesame oil, pepper, toss and drop in a little clear oil, transfer to a plate.
Dip the mustard leaf hearts in boiling water and remove, saute, add cooking wine and cornstarch soup, and place beside the chicken balls.