Using seafood and meat in a dish is a classic combination in Chinese cooking. In this case chicken is used as the meat and mixed mushroom fish balls are the seafood in a mildly spicy sauce. The more unusual ingredient in this recipe is the mixed mushroom fish balls. Fish balls are a fairly common ingredient in Chinese cooking and is used mainly in hot pots and soups, but can also be stir fried. When stir fried, fish balls are easier to cook and eat when cut in half. Fish balls, which mainly consist of ground fish, can be found in the refrigerated or frozen section of your local Asian market, and come in many varieties (i.e. the type of fish used). Mixed mushroom fish balls have bits of mushroom mixed in with the ground fish. If you’re lucky enough to have your local Asian market sell fish balls already thawed in the refrigerated section, all you have to do to use them is to cut them in half before stir frying. If mixed mushroom fish balls are not available, any other fish ball can be substituted.