Asian Lion'S Head Meatball Recipe
Lion's Head is an irresistible recipe which you would surely love to serve to your friends as a side dish. Enjoy this delicious Lion's Head; I am sure you would love to try this Lion's Head again & again.
Ingredients
| Ground pork | 1 Pound | |
| Dark soy sauce | 3 Tablespoon | |
| 1 Tbs Chinese rice wine | ||
| 1 stalk scallion, finely chopped | ||
| 1 tsp finely chopped ginger root | ||
| Water chestnuts | 4 , chopped | |
| 1 egg, lightly beaten | ||
| 4 Tbs tapioca starch, dissolved in 8 Tbs chicken broth | ||
| Chinese Cabbage | 1 Pound | |
| 2 Tbs peanut or vegetable oil | ||
| Sugar | 1/2 Teaspoon | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| 1 Tbs tapioca starch dissolved in 2 Tbs cold water | ||
Directions
Mix the ground pork with 2 Tbs of the soy sauce, the wine, scallion, ginger, water chestnuts, egg, and 1 Tbs of the tapioca starch chicken broth mixture.
Shape the meat mixture into 4 to 6 balls.
Set aside.
Wash the Chinese cabbage.
Cut each stalk in half lengthwise, then slice the pieces crosswise at 3 inch (7.5 cm) intervals.
Arrange the cabbage in a layer on the bottom of a heavy 2 to 3 quart ovenproof casserole or large pot.
Heat the oil in a wok.
Give the remaining tapioca starch chicken broth mixture a quick stir to recombine it.
Dip the meatballs into the tapioca starch, coating them thoroughly and brown them in the wok; turn only once.
Gently remove the meatballs from the wok and place them on the bed of cabbage in the casserole.
Add sugar, the remaining 1 Tbs of soy sauce, and chickenbroth and bring to a boil.
Then cover the casserole tightly, reduce to low heat and simmer for about an hour.
Arrange the cabbage on a platter with the meatballs on top.
Thicken the sauce by adding 1 Tbs tapioca starch mixed with 2 Tbs water.
Pour the gravy over the meatballs.
Shape the meat mixture into 4 to 6 balls.
Set aside.
Wash the Chinese cabbage.
Cut each stalk in half lengthwise, then slice the pieces crosswise at 3 inch (7.5 cm) intervals.
Arrange the cabbage in a layer on the bottom of a heavy 2 to 3 quart ovenproof casserole or large pot.
Heat the oil in a wok.
Give the remaining tapioca starch chicken broth mixture a quick stir to recombine it.
Dip the meatballs into the tapioca starch, coating them thoroughly and brown them in the wok; turn only once.
Gently remove the meatballs from the wok and place them on the bed of cabbage in the casserole.
Add sugar, the remaining 1 Tbs of soy sauce, and chickenbroth and bring to a boil.
Then cover the casserole tightly, reduce to low heat and simmer for about an hour.
Arrange the cabbage on a platter with the meatballs on top.
Thicken the sauce by adding 1 Tbs tapioca starch mixed with 2 Tbs water.
Pour the gravy over the meatballs.
Chef
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