Steps

1. Peel and thinly slice 1/4 carrot (50g) into 3mm strips.
   🕒 00:35
2. Roughly chop 100g of Chinese cabbage into 1cm pieces.
   🕒 00:45
3. Remove the stems from 2 shiitake mushrooms and slice thinly, about 3mm thick.
   🕒 00:52
4. Soak 30g of glass noodles in hot water for about 5 minutes to rehydrate, then drain.
   🕒 00:59
5. In a bowl, combine 150g of ground chicken, 1 tbsp of potato starch, a pinch of salt, and a pinch of pepper.
   🕒 01:15
6. Mix until sticky. (Secret Tip: This makes the chicken tender and prevents it from becoming tough even when left for a while).
   🕒 01:23
7. In a pot or deep frying pan, combine 500ml of water, 2 tsp of chicken stock granules, and 1 tsp of grated ginger.
   🕒 01:32
8. Bring to a boil over high heat to dissolve the seasonings.
   🕒 01:42
9. Once boiling, reduce to medium heat and drop the chicken mixture in spoonfuls to form small meatballs. (Secret Tip: Making them small ensures they cook quickly and are delicious even if they aren't perfectly shaped).
   🕒 01:50
10. Add the prepared carrot, Chinese cabbage, and shiitake mushrooms, and bring back to a boil over high heat.
    🕒 02:17
11. Cook over medium heat for 3-4 minutes, until the vegetables are softened.
    🕒 02:26
12. Add 2 tsp of soy sauce and 1 tsp of sesame oil. (Secret Tip: Adding these at the end enhances the flavor and makes it delicious).
    🕒 02:45
13. If the rehydrated glass noodles are long, cut them into bite-sized pieces before adding. Mix everything together.
    🕒 02:55
14. Heat for about 2 minutes until the glass noodles are warmed through.
    🕒 03:00
15. Once the glass noodles are heated, turn off the heat, ladle into bowls, and serve.
    🕒 03:11