Steps

1. Cut cabbage (250g, approx. 1/8 head) into 1-2cm wide pieces.
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2. In a bowl, combine 3 tbsp water, 2 tbsp mirin (sweet rice wine), 1 tbsp oyster sauce, 1 tsp chicken bouillon powder, 1 tsp potato starch, and 1 tsp sesame oil. Mix well to create the sauce.
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3. Remove the skin from the chicken breast (200g, approx. 1/2 breast) and slice it into two. Cut the chicken breast into about 1cm cubes and pound them to a minced texture. (Tip: You can also use ground chicken for a delicious result.)
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4. Place the minced chicken breast in a bowl. Add 1 tbsp cooking sake (rice wine), 1 tbsp mayonnaise, a pinch of salt, and 1.5 tbsp potato starch. Knead well until sticky.
   🕒 01:26
5. Scoop out the chicken mixture with a large spoon, place a quail egg (boiled) in the center, and then scoop another spoonful of chicken to cover it. Drop onto the potato starch.
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6. Coat the quail egg with potato starch, shaping it into a ball. (Tip: Using spoons makes it less messy and more efficient. If you don't have enough quail eggs, you can still make it delicious without them.)
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7. Heat oil in a frying pan over medium heat. Place the chicken balls in the pan. Stir them occasionally for about 4-5 minutes until browned all over, then transfer to a plate.
   🕒 02:26
8. Wipe off excess oil from the frying pan, then add the chopped cabbage. Cover with a lid and steam-fry over medium heat for 4-5 minutes until softened. (Tip: Steaming will make the cabbage tender and melty.)
   🕒 03:01
9. Stir the prepared sauce again and pour it into the frying pan. Heat until thickened.
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10. Once thickened, return the cooked chicken balls to the frying pan and stir to coat them with the sauce.
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11. Once the sauce has coated everything, it's ready. Plate and serve.
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