Kariruya eggplant and vermicelli stewed chicken dumplings

Make the chicken meatball mixture. Put the minced chicken and beaten eggs in a bowl and mix well. Add the oyster sauce, salt, pepper, and grated onion. Once well mixed, add the potato starch and mix again

Heat oil in a frying pan and deep fry the chopped eggplant for about 1 to 2 minutes

Heat a frying pan with scallion oil over high heat and stir fry the shredded Chinese cabbage. Once it has softened, add the sake, Chinese soup, deep-fried eggplant, garlic, ginger, chopped green onion, and dried scallops and stir fry together

Roll the chicken from step (1) into balls and place in a frying pan. Simmer gently to allow the flavors to soak in. Once the chicken meatballs are cooked through, add the vermicelli that has been soaked in water and cover

Taste and add salt, sugar, pepper and Shaoxing wine to taste. Remove from heat and serve in a serving dish