鶏団子（白菜鶏卵団子）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

Cut Chinese cabbage into 1-2 cm wide pieces.
Put (A) in a bowl and mix.

Remove the skin from the chicken breast, open it, and cut it into 1cm squares.
Beat with a knife to mince.
Don't throw away the chicken skin, cut into small pieces and beat together.

Put 2 in a bowl, add (B) and knead.
Remove the meat with a large spoon and bury the quail eggs (boiled in water) in the center.
Using another spoon, wrap it in the meat stock, sprinkle with potato starch (not listed) and adjust the shape.

Heat oil in a frying pan over medium heat, place 3 in a row and heat for 4-5 minutes.
When it is browned all over, remove it to a plate.

Wipe off excess oil from the frying pan, add Chinese cabbage, cover, and heat over medium heat for 4-5 minutes.
When the Chinese cabbage becomes tender, add the combined seasoning from Step 1.
Heat until thickened.

Put 4 back into the frying pan and mix the whole.
When the chicken dumplings are covered with the sauce, put them on a plate and it's done.