Slice the meat into very small pieces. Beat 3 egg whites with a little oil and salt and mix them with the chicken meat. Beat the other three egg whites into a thick foam separately and add to the meat mixture. Mix everything.
Put 4 cups of water to boil in a pot and add the chicken mix into it with a spoon. Once the balls are cooked, remove them with a latticed spoon and put them in a bowl with cold water.
Heat 3 tablespoons of oil in a wok pan, and fry the finely chopped onion and ginger in it. Add the broth, salt to taste and add a pinch of sugar. Once the broth comes to a boil, put the chicken balls in it and leave it to boil for a few minutes.
Before you remove the dish from the fire, add the dissolved with a little water starch and stir briefly.