Steps

1. Roughly chop Napa Cabbage (250g) into bite-sized pieces.
   🕒 00:58
2. Trim the tough ends off Enoki Mushrooms (1/2 bunch), cut them in half, and then separate the clumped stems.
   🕒 01:06
3. Finely mince Chicken Gizzards (100g). (Key Tip! The white silvery skin is also chewy and delicious, so don't remove it and use it as is.)
   🕒 01:22
4. Use Firm Tofu (100g) without draining. Tear it into about 4 pieces by hand, then squeeze firmly to remove excess water without breaking it apart. (Key Tip! If you have extra time, you can use pre-drained tofu.)
   🕒 01:40
5. In a bowl, combine the squeezed Firm Tofu, Minced Chicken (150g), Potato Starch (2 tbsp), and Salt (1/4 tsp). Mix well while mashing the tofu until it becomes sticky.
   🕒 02:06
6. Once mixed, add the minced Chicken Gizzards and stir until evenly distributed.
   🕒 02:25
7. Add 600ml of water to a pot and bring to a boil over high heat.
   🕒 02:38
8. Once the water is warm and simmering, use spoons to shape the mixed meat mixture into balls and drop them into the hot water. (Key Tip! Wetting one spoon with hot water will help the meat mixture release cleanly.)
   🕒 02:49
9. Add the meatball mixture to the pot and cook until the surface changes color and firms up, then remove them. (Key Tip! It's okay if they are not fully cooked inside, as they will be simmered further.)
   🕒 03:13
10. Bring the pot to a boil again over high heat after removing the meatballs, and skim off any scum.
    🕒 03:30
11. Once the scum is removed, add Chicken Bouillon Powder (1 tbsp) and stir until dissolved.
    🕒 03:42
12. Add the prepared Enoki Mushrooms and Napa Cabbage, and place the removed chicken meatballs on top.
    🕒 03:48
13. Once the meatballs are added, reduce heat to low, cover with a lid, and simmer for 8 minutes. (Key Tip! After simmering for 4 minutes, push the meatballs down into the vegetables to ensure they cook through evenly.)
    🕒 03:58
14. After simmering for 8 minutes and ensuring all ingredients are cooked, add Soy Sauce (1 tbsp) and Sesame Oil (1 tbsp) for the final seasoning. (Key Tip! If the water level has significantly reduced due to extended meatball preparation time, add more water to adjust.)
    🕒 04:24