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The ingredients needed to cook Chinese Lionhead Meatballs:
- Use Meatballs
- Take 1 pound ground pork
- Provide 3 tablespoons soy sauce
- Use 1-1/2 tablespoon sugar
- Prepare 1 tablespoons Shaoxing wine
- You need 8 ounces water chestnuts
- Get 1 cup panko breadcrumbs
- Prepare 1 teaspoon sesame seed oil
- Prepare 1/2 teaspoon ground ginger
- Prepare 1 tablespoon minced garlic
- Use 2 tablespoons water
- Take 3 large eggs
- Take 1 teaspoon salt
- Prepare 1 cup peanut oil to fry in
- Provide Bok Choy
- Take 1-1/2 pound bok-choy
- You need 1 teaspoon sesame seed oil
- You need 1 teaspoon salt
- Prepare 1 tablespoon soy sauce
- Provide Steaming
- Provide 1 quart water
- Prepare 1 tablespoon salt
- Use Broth
- Take 1/4 cup peanut oil you used to fry meatballs
- You need 1/3 cup all purpose flour
- Use 1/2 teaspoon salt
- Provide 1/2 teaspoon ground white pepper
- Prepare 1 tablespoon soy sauce
- Take 1-1/2 pints chicken broth
- Get 1 splash sesame seed oil
- Get Garnish optional
- Prepare 1/4 cup thinly sliced scallions
- Provide 1 teaspoon soy sauce
- Prepare 1/2 teaspoon rice vinegar
- You need 1 splash roasted sesame seed oil
- Prepare 1 teaspoon honey
- Provide Rice optional
- Provide 1 cup long grain rice
- Get To taste salt
- You need 2 tablespoons soya sauce
- Use 2 cup steam water with drippings from meatballs and bok-choy
- Use 1/4 cup peanut oil used to fry meatballs
Steps to make Chinese Lionhead Meatballs:
- Mix the meatball ingredients. It may be a bit runny if so add a little more panko breadcrumbs. If to hard add a little water.
- Heat the oil. Form the meatballs and fry the meatballs in the oil. The meatballs will be just sticky but firm enough to form. Get the water boiling in the steamer so it will be ready to steam. Get a good crust on the outside of the meatballs. No need to get the meatballs done, that will happen when you steam it.
- Wash the bok-choy very carefully separate the stalks/ribs.
- If you are using baby bok-choy just trim the ends. If using bigger bok-choy cut the big parts of the stalks into small portions. Coat the bok-choy with sesame seed oil, soya sauce, and salt. Let sit and marinate for 10 minutes. Steam the bok-choy with the fried meatballs for 30-40 minutes.
- In the pot with the flour mixture add and reduce the chicken broth to half. When the bok-choy and meatballs are done dip into bowls or plates, and add some of the broth.
- Slice the scallions and mash gently with a fork to separate the rings. Add to a bowl with soya sauce, honey, sesame oil, and vinegar serve over the top as an option, or just serve with meatballs over the top of rice, and bok-choy with the sauce. I hope you enjoy!!!
- Add oil to pot and sauté the rice. Add 1 tablespoon of soy sauce and splash of sesame seed oil. The water should still be hot.
- Measure out 2 cups and add to the sauteeing rice. Bring to a boil and simmer. Add the rest of the soya sauce.
- When craters form cover and turn off the heat and let rest covered and undisturbed for 20 minutes. Fluff with a utensil and serve.
This dish is a staple food for my family, because it's quite easy to cook in big batches and is so comforting to enjoy any time. Lion's Head Pork Meatballs (Lion's head meatballs) is a highly regarded Chinese cuisine that catches everyone's attention because of its size. For the meatballs, place all the ingredients into a large bowl and mix together, stirring well in only one direction. Lion's head meatballs are easy to make, which you might not guess from the dish's somewhat grandiose name. The rip roaring name for this Lion's Head Meatball comes courtesy of a long ago person in China who cleverly thought that, hey, this dish kinda looks like a lion's proud head (the meatball) surrounded by his beautifully flowing mane (the vegetables).
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