Steps

1. In a bowl, combine 150g Ground Chicken, 1/2 tbsp Cooking Sake (Rice Wine), 2 tbsp Potato Starch, 1 tsp Oyster Sauce, 1 tsp Sesame Oil, and 1 tsp Grated Garlic. Mix well until the mixture becomes sticky.
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2. Trim the ends off 1 Eggplant (150g) and dice it into approximately 5mm cubes.
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3. Place the diced eggplant in a separate bowl, sprinkle with 1/4 tsp Salt, and let it sit until it softens.
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4. Firmly squeeze out the water from the softened eggplant with your hands. (This is the key to the recipe!) Salting without rinsing with water removes bitterness and infuses the eggplant with flavor for a delicious result.
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5. Add the squeezed eggplant to the ground chicken bowl and mix thoroughly until everything is evenly combined.
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6. Line a frying pan with parchment paper that is slightly larger than the pan. Take portions of the meat mixture with your hands, form them into balls, and place them on the parchment paper. (Tip: Coating your hands with oil or water will prevent sticking. If the mixture is too loose, adjust with more potato starch.)
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7. Once shaped into balls and arranged in the frying pan, pour water under the parchment paper so that it doesn't come into contact with the meat mixture.
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8. Cover with a lid and bring to a boil over high heat. (Caution: Be careful not to let the parchment paper catch fire.)
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9. Once boiling, reduce heat to medium-low and cook for 8 minutes.
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10. After 8 minutes of cooking, they are done. Transfer to a plate and serve.
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