Chicken Balls with Qiandao Sauce Materials: 450g chicken leg 11 mustard leaf hearts Qiandao sauce 2g crushed garlic 5g chicken powder 1g pepper 1g sesame oil Preparations 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.