Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to make a distinctive dish, Chinese Lionhead Meatballs. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Chinese Lionhead Meatballs Recipe.
You can have Chinese Lionhead Meatballs using 42 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Chinese Lionhead Meatballs
Make ready of Meatballs.
It’s 1 pound of ground pork.
It’s 3 tablespoons of soy sauce.
Make ready 1-1/2 tablespoon of sugar.
Prepare 1 tablespoons of Shaoxing wine.
You need 8 ounces of water chestnuts.
You need 1 cup of panko breadcrumbs.
Prepare 1 teaspoon of sesame seed oil.
It’s 1/2 teaspoon of ground ginger.
Make ready 1 tablespoon of minced garlic.
Make ready 2 tablespoons of water.
You need 3 of large eggs.
Make ready 1 teaspoon of salt.
You need 1 cup of peanut oil to fry in.
You need of Bok Choy.
Take 1-1/2 pound of bok-choy.
Make ready 1 teaspoon of sesame seed oil.
You need 1 teaspoon of salt.
Prepare 1 tablespoon of soy sauce.
It’s of Steaming.
You need 1 quart of water.
Take 1 tablespoon of salt.
It’s of Broth.
It’s 1/4 cup of peanut oil you used to fry meatballs.
Prepare 1/3 cup of all purpose flour.
You need 1/2 teaspoon of salt.
You need 1/2 teaspoon of ground white pepper.
Take 1 tablespoon of soy sauce.
You need 1-1/2 pints of chicken broth.
You need 1 splash of sesame seed oil.
Take of Garnish optional.
It’s 1/4 cup of thinly sliced scallions.
Take 1 teaspoon of soy sauce.
You need 1/2 teaspoon of rice vinegar.
Take 1 splash of roasted sesame seed oil.
Prepare 1 teaspoon of honey.
Make ready of Rice optional.
Prepare 1 cup of long grain rice.
You need To taste of salt.
Take 2 tablespoons of soya sauce.
Prepare 2 cup of steam water with drippings from meatballs and bok-choy.
You need 1/4 cup of peanut oil used to fry meatballs.
Chinese Lionhead Meatballs instructions
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..
