Steps

1. Wash 300g Napa Cabbage and cut off the core.
   🕒 01:52
2. Cut the Napa Cabbage into 2-3cm wide pieces.
   🕒 02:05
3. Finely chop 10cm Leek.
   🕒 02:20
4. Peel and finely chop 10g Ginger.
   🕒 02:36
5. In a bowl, add 200g Ground Chicken and 1/2 tsp Sugar, then mix well by kneading. (Key Tip: Adding sugar first and kneading helps it absorb better.)
   🕒 03:03
6. Add salt and pepper to taste, and knead until sticky.
   🕒 03:21
7. Add 2 tsp Soy Sauce and 1 tsp Chicken Bouillon Powder, and continue to knead. (Key Tip: Seasoning the ground meat at this stage enhances the flavor.)
   🕒 03:32
8. Add the chopped leek, ginger, and 2 tbsp Potato Starch to the seasoned ground meat. Mix gently until fluffy. (Key Tip: Mixing the leek etc. from the beginning can release moisture, so add them later and mix gently.)
   🕒 03:53
9. Heat 1/2 tbsp Sesame Oil in a frying pan over medium heat.
   🕒 04:16
10. Add the core parts of the cut Napa Cabbage and stir-fry. (Key Tip: Stir-frying the cabbage first concentrates its umami and sweetness.)
    🕒 04:27
11. Once the cabbage core becomes transparent, add the leaves and stir-fry for another 1 minute.
    🕒 05:08
12. Add 600ml Water, 1 tbsp Chicken Bouillon Powder, and 1/2 tbsp Soy Sauce to the stir-fried cabbage. Mix lightly and bring to a boil.
    🕒 05:29
13. Once boiling, use a spoon to scoop the prepared chicken meatball mixture into the pot in your desired size.
    🕒 05:47
14. Lower the heat to low while adding the meatballs, then bring it back to medium-low heat once all are added.
    🕒 06:03
15. Cover and simmer for about 5 minutes. (Key Tip: To prevent the meatballs from breaking apart, avoid stirring until they are set. Simmer on low heat once boiling.)
    🕒 06:21
16. After 5 minutes, remove the lid, sprinkle with black pepper to taste, serve in bowls, and it's done!
    🕒 06:51