Cut the Chinese cabbage into half lengthwise, then into large bite-sized pieces (zaku-giri). Add the (A) ingredients and half of the ground chicken to a non-stick frying pan. Stir while frying to break up any lumps. Drain the cooked meat in a strainer to separate the meat from the soup.
Blend the cooked meat (1), the remaining ground chicken, and the egg yolk in a blender. Add the (B) ingredients and mix further.
When well mixed, transfer to a bowl, add the dissolved (C) starch, and knead well. Add a cup of water (not listed) to the soup (1) and bring to a boil. Use a spoon to make ball-shaped servings and drop the balls into the soup.
Add the Chinese cabbage, and cook until the chicken balls are cooked. Serve on a dish and pour the soup over the balls.