Total time: 2 hours, 10 minutes
Note: From Donna Deane, Times Test Kitchen director, and Mary Ellen Rae, recipe tester. Shaoxing wine is available in Asian markets. Use a combination of freshly ground pork belly (available in Asian markets) and ground pork butt, or you can simply use ground butt.
Chinese chicken broth
4 pounds chicken wings, backs and necks
12 cups water
1 (1-inch) piece ginger, sliced
2 green onions, cut into 4-inch pieces
1 star anise
1. Wash the chicken, place it in a 5-quart stockpot and pour in the water. Bring the water to a boil, then reduce heat. Simmer for 1 hour, skimming and discarding any foam.
2. Add the ginger, green onions and star anise and simmer 1 hour without stirring.
3. Remove the broth from the heat and let it stand about 45 minutes to 1 hour. Spoon the broth — being careful not to stir up any sediment on the bottom — into a strainer lined with cheesecloth that has been placed over another pot or container. Add salt to taste. Keep warm for immediate use. Leftover broth may be frozen.
Meatballs and assembly
1 egg white
3/4 pound coarsely ground pork butt plus 1/4 pound ground pork belly or 1 pound ground pork butt
1 tablespoon finely chopped fresh ginger
2 tablespoons finely chopped green onion