1. Pour 150ml of sake, 250ml of soy sauce, 150ml of mirin, 60g of rock sugar, green onion, minced garlic, and ginger slices into the pot, boil for about 25 minutes, stir evenly, filter out the juice for later use
2. Wash 300g chicken breast and cut into pieces, put it in a food processor, add 20g onion cubes, 3g salt, 15g starch, 15g egg yolk, 5ml cooking wine, and beat into puree
3. Knead the mashed meat into meatballs, blanch them in boiling water and set the shape
4. The chicken meatballs are skewered with bamboo skewers, placed on a baking tray lined with tin foil, and brushed with sauce
5. Put it into the preheated 200℃ oven and bake for 10 minutes
6. Take out and brush with the sauce again, put it in the oven and continue to bake for 10 minutes, you can enjoy
