Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chinese lionhead meatballs. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Chinese Lionhead Meatballs is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Chinese Lionhead Meatballs is something which I have loved my whole life.
Chinese braised Lion's Head Meatballs have long been a noticeable gap in our repertoire. But now that Chinese New Year is upon us again, and we're heading into a new decade, we figured it was finally time to nail down and record this classic recipe! Lion's head meatballs is a Shanghai casserole dish featuring oversized pork meatballs and bok choy.
To get started with this recipe, we have to prepare a few components. You can cook chinese lionhead meatballs using 42 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chinese Lionhead Meatballs:
- Get Meatballs
- Make ready 1 pound ground pork
- Prepare 3 tablespoons soy sauce
- Take 1-1/2 tablespoon sugar
- Get 1 tablespoons Shaoxing wine
- Get 8 ounces water chestnuts
- Prepare 1 cup panko breadcrumbs
- Take 1 teaspoon sesame seed oil
- Make ready 1/2 teaspoon ground ginger
- Take 1 tablespoon minced garlic
- Prepare 2 tablespoons water
- Get 3 large eggs
- Get 1 teaspoon salt
- Make ready 1 cup peanut oil to fry in
- Prepare Bok Choy
- Prepare 1-1/2 pound bok-choy
- Get 1 teaspoon sesame seed oil
- Get 1 teaspoon salt
- Get 1 tablespoon soy sauce
- Take Steaming
- Make ready 1 quart water
- Prepare 1 tablespoon salt
- Get Broth
- Take 1/4 cup peanut oil you used to fry meatballs
- Take 1/3 cup all purpose flour
- Prepare 1/2 teaspoon salt
- Get 1/2 teaspoon ground white pepper
- Get 1 tablespoon soy sauce
- Prepare 1-1/2 pints chicken broth
- Prepare 1 splash sesame seed oil
- Get Garnish optional
- Get 1/4 cup thinly sliced scallions
- Get 1 teaspoon soy sauce
- Get 1/2 teaspoon rice vinegar
- Make ready 1 splash roasted sesame seed oil
- Get 1 teaspoon honey
- Make ready Rice optional
- Take 1 cup long grain rice
- Get To taste salt
- Get 2 tablespoons soya sauce
- Take 2 cup steam water with drippings from meatballs and bok-choy
- Prepare 1/4 cup peanut oil used to fry meatballs
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 (large Chinese meatball) sometimes is known as Four-Joy Meatballs. This is a well-known holiday recipe for example Usually for most of Chinese meatballs, we like to add some vegetables; on one hand, balancing the nutrition and on the other hand. Easy recipe and simple to cook Chinese Lion's Head Meatballs.
Instructions 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.
NO COPYRIGHT Music by Lion's Head or stewed meatball is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables. There are two varieties: white (or plain), and red (红烧, cooked with soy sauce). Chinese Lion's Head Meatballs sound exotic but are really a very easy and delicious comfort food. Exotic Lion's Head Meatballs served in a dark sauce are representative of classic Huaiyang cuisine. This Chinese meatball, the Lion's Head Meatball, can knock the socks off its meatball competitors!
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