Meat Recipes Chinese Lion's Head Meatballs


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Chinese Lion's Head Meatballs

1 pound ground pork

1 tablespoon sliced ginger, minced

1 (8 ounce) can water chestnuts, minced

3 scallions, finely sliced on the diagonal

1 egg, lightly beaten

1-1/2 teaspoons shrimp powder with chili

1 teaspoon date palm sugar

1 tablespoon dry sherry

1 tablespoon mushroom soy sauce

1 tablespoon fresh minced garlic

2 ounces minced shiitake mushrooms

1 tablespoon cornstarch

White pepper or Szechuan pepper to taste

Casserole

1 cup chicken stock

1 pound bok choy, cut into bite-sized pieces

1 ounce sliced shiitake mushrooms

3 - 4 tablespoons peanut oil for cooking

1 tablespoon oyster sauce

Method

Put all meatball ingredients in a bowl. Mix together with clean hands, moving in one direction. When the ingredients are blended, wet hands slightly. Form the pork mixture into 4 large meatballs and roll in cornstarch.

Heat wok. When almost smoking swirl in the oil. Cook meatballs on medium heat until they are golden brown. Remove with a wire Chinese basket or slotted spoon and drain on paper towels.

Heat chicken stock separately, adding soy sauce, shitake mushrooms and oyster sauce.

Arrange the bok choy in a large pot and place meatballs on top. Add the stock mixture. Simmer until cooked (1 to 1-1/2 hours).

Contributor: pat ciesla

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