1. Wash the chicken breast and chop it with a knife.
2. Put the cut chicken breast into a bowl and add pepper, cooking wine, tapioca starch, salt, chicken essence and egg white.
3. Stir the chicken breast stuffing and seasoning clockwise.
4. Add an appropriate amount of water to the casserole, and gently squeeze the stirred stuffing out of the tiger's mouth with a small fire.
5. Put it in the pot and boil it. Then turn to medium heat and continue cooking for about 3 minutes.
6. Take out the cooked chicken balls and drain them.