Braised Lion S Head Recipe
This Braised Lion S Head recipe has got everything to 'wow' you! Whenever I have Chinese friends visiting I always prepare Braised Lion S Head which is most loved by them. The most essential ingredient in Braised Lion S Head is always Meat Meatloaf. Best enjoyed as a Main Dish this recipe was taught to me by a dear friend who also happens to be a great chef. Once tasted, I am sure you would love to prepare this Braised Lion S Head recipe for your dear ones!
Ingredients
MEATBALLS
1 pound lean ground pork
4 ounces shrimp, shelled, deveined and finely chopped
1/4 cup sliced water chestnuts, finely chopped
1 teaspoon minced fresh ginger
1 green onion, finely chopped
1 tablespoon soy sauce
1 tablespoon dry sherry
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon cornstarch
1 egg, lightly beaten
2 tablespoons vegetable oil
SAUCE
1 1/2 cups chicken broth
2 tablespoons soy sauce
1/2 teaspoon sugar
1 head napa cabbage
2 tablespoons cornstarch
3 tablespoons cold water
1 teaspoon sesame oil
Directions
For meatballs, combine all meat ball ingredients except oil in large bowl; mix well.
Divide mixture into 8 portions.
Shape each portion into a ball.
Heat vegetable oil in wok or large nonstick skillet over medium-high heat.
Brown meatballs, shaking or stirring occasionally so meatballs keep their shape, 6 to 8 minutes.
Transfer meatballs to 5-quart stockpot; discard drippings.
Add chicken broth, soy sauce and sugar.
Bring to a boil; reduce heat, cover and simmer 30 minutes.
While meatballs are cooking, core cabbage; cut base of leaves into 2-inch squares.
Cut leafy tops in half.
Place cabbage over meatballs.
Cover and simmer 10 minutes more.
Using slotted spoon, transfer cabbage and meatballs to serving platter.
Blend cornstarch and water in small cup.
Stirring constantiy, slowly add cornstarch mixture to pan juices; cook until slighdy thickened.
Stir in sesame oil.
Divide mixture into 8 portions.
Shape each portion into a ball.
Heat vegetable oil in wok or large nonstick skillet over medium-high heat.
Brown meatballs, shaking or stirring occasionally so meatballs keep their shape, 6 to 8 minutes.
Transfer meatballs to 5-quart stockpot; discard drippings.
Add chicken broth, soy sauce and sugar.
Bring to a boil; reduce heat, cover and simmer 30 minutes.
While meatballs are cooking, core cabbage; cut base of leaves into 2-inch squares.
Cut leafy tops in half.
Place cabbage over meatballs.
Cover and simmer 10 minutes more.
Using slotted spoon, transfer cabbage and meatballs to serving platter.
Blend cornstarch and water in small cup.
Stirring constantiy, slowly add cornstarch mixture to pan juices; cook until slighdy thickened.
Stir in sesame oil.
