Lin Xu was no stranger to chicken meatball.
He'd already made plenty of similar dishes before, and was completely at ease with it.
But today, since the chicken was going to be turned into rice porridge, his interest was piqued.
Xie Baomin first used the back of his knife to finely pound the Chicken Breast, then, based on the amount of Chicken Breast, placed a few chunks of Cooked Pig Fat on top.
Then he kept using the back of the knife to pound, turning both the Chicken Breast and Pork Fat into a fine paste.
As he pounded, Xie Baomin said to Lin Xu:
"If you don't add Pork Fat, the texture won't be rich, but too much makes it greasy, so normally you keep the Pork Fat under thirty percent, and you're basically fine."
The thirty percent ratio isn't absolute, because some Chicken Breast is leaner, and some Pork Fat has higher fat content, so you can't treat it as a fixed rule.
While pounding with the back of the knife, Xie Baomin kept explaining to Lin Xu.
