1 can Jolly Pieces and Stems Mushrooms 198g, drained then minced
2 cups Jolly Heart Mate Canola Oil, for deep frying
sweet chili sauce
Combine chicken, salt, pepper, sugar, cornstarch and egg white. Mix using spatula for 6-8 minutes until mixture forms into a ball and becomes glossy. This will make the chicken balls springy and light in texture. Add in kinchay, red onions, Jolly Whole Kernel Corn and Jolly Pieces and Stems Mushrooms. Mix well.
Heat a pot of water to scalding point over low heat. Grease hands with oil then form mixture into one-inch balls. Drop chicken balls into pot and cook in batches for 8-10 minutes or until they float on the surface. Do not boil. Set aside and let it cool.
Deep fry in batches until golden. Serve with sweet chili sauce.