Steps

1. Roughly chop 150g of Napa Cabbage into 2cm pieces.
   🕒 00:38
2. Add 1 tbsp of Potato Starch to 200g of Bean Sprouts and coat evenly.
   🕒 00:46
3. In a bowl, combine 200g of Ground Chicken, 1/2 tsp of Chicken Stock Powder, 1 tsp of Soy Sauce, 1 tsp of Cooking Sake (Rice Wine), 1 tsp of Sesame Oil, 1 tsp of Grated Garlic, and 1 tsp of Grated Ginger. Mix until sticky and well combined.
   🕒 01:00
4. Add the mixed ground chicken from step 1 to the bowl from step 2. Continue mixing until the bean sprouts and chicken are well incorporated.
   🕒 01:21
5. Pour 500ml of Water into a deep frying pan and bring to a boil.
   🕒 01:35
6. Once boiling, use a spoon to scoop and shape the meatball mixture from step 4 and drop them into the boiling water.
   🕒 01:49
7. When the meatballs float to the surface, add 2/3 tbsp of Chicken Stock Powder, 1 tbsp of Cooking Sake (Rice Wine), 1/2 tbsp of Soy Sauce, and the chopped Napa Cabbage.
   🕒 02:31
8. Cover and simmer until the napa cabbage has softened.
   🕒 02:45
9. Once the napa cabbage is tender, add 30g of Dried Vermicelli. Tip: If the vermicelli takes a long time to cook, pre-soak it in hot water.
   🕒 03:00
10. Cook the dried vermicelli according to package directions. Once cooked, stir in 1/2 tbsp of Sesame Oil and mix briefly.
    🕒 03:28
11. Serve in bowls. Optionally, drizzle with chili oil.
    🕒 03:43