Steps

1. Peel, remove seeds from Winter Melon (300-400g) and cut into bite-sized pieces.
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2. Grate 1 medium Onion and thoroughly squeeze out the water. (Key Tip!) By thoroughly squeezing out the moisture, you'll achieve fluffy, tender, and rich meatballs.
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3. Bring about 700ml of Water to a boil in a pot, add the cut Winter Melon, and boil for about 10 minutes until slightly softened.
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4. In a bowl, add 200-250g of Ground Chicken, 2 pinches of Salt, 1 tsp of Oyster Sauce, and a pinch of Pepper. Mix well by hand until it becomes sticky.
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5. Once sticky, add 1 beaten Egg and mix further, kneading again until it becomes sticky.
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6. Add the grated and squeezed Onion and mix well. Finally, add 1 1/2 tbsp of Potato Starch and mix to form the meatball mixture.
   🕒 03:37
7. Skim off any scum from the pot where the winter melon was boiled, and add 1 tsp of Chicken Bouillon Paste.
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8. Shape the meatball mixture into balls using a spoon or your hands and add them to the simmering soup. Cover and simmer for 6-8 minutes.
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9. Once the winter melon becomes translucent and the meatballs are cooked through, add 1+ tbsp of Cooking Sake (Rice Wine) and season with a pinch of Salt, a pinch of Pepper, and 1 tsp of Soy Sauce.
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10. Finish by drizzling in 1 tbsp of Sesame Oil.
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