This is a recipe for chicken balls that are served with a sweet and sour sauce. The sauce is made with a combination of vinegar, sugar, and chili sauce.
Slice the chicken leg and steep for 20 minutes in salt, MSG, and flour.
Fry the chicken slices in 40% heated oil till they curl into balls.
Leave a little oil in the wok and add crushed garlic and Qiandao sauce, then drop in the chicken slices, add cornstarch soup, salt, chicken powder, sesame oil, pepper, toss and drop in a little clear oil, transfer to a plate.
Dip the mustard leaf hearts in boiling water and remove, saute, add cooking wine and cornstarch soup, and place beside the chicken balls.