This popular casserole dish gets its fun name from the oversized meatballs representing a lion's head, and the cabbage leaves which are meant to represent its mane.
In response to reader requests, in this recipe I've added water chestnuts to the meatballs for a little more crunch. Here is another recipe for Lion's Head Meatballs with different seasonings and without the water chestnuts.
1. In a medium bowl, combine the ground pork with the water chestnuts, green onion, egg,
rice wine or sherry,
oyster sauce,
dark soy sauce,
sesame oil, ginger,
five-spice powder, salt and black pepper. Use your fingers to mix the ingredients thoroughly. Add as much cornstarch as needed so that the mixture is not too wet.
2. Form the ground pork into 4 large meatballs. Flatten them a bit so that they are not completely round.
3. Heat 2 tablespoons oil in a wok or skillet on medium-high heat. When the oil is hot, add the 4 meatballs. Cook for 5 minutes until browned on the bottom. Turn and cook the other side (lower the heat if the meatballs are cooking too quickly).
4. In a flameproof casserole dish or saucepan that is large enough to hold the meatballs, bring the chicken broth, 2 tablespoons light soy sauce and sugar to boiling.
5. Add the meatballs, reduce the heat and simmer, covered, for 10 minutes. Add the bok choy. (You can arrange the bok choy on top of the meatballs so that it steams, or lay some right in the broth if there is room). Simmer for another 15 minutes or until the meatballs are cooked through and there is no pinkness in the middle.
6. To serve Lion's Head Meatballs, serve each meatball on a small plate surrounding by the greens, or in soup bowls with some of the bok choy and broth. You can also thicken some of the broth with a cornstarch and water thickener and pour over the meatballs. Serves 4.
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