Once you recognize the fundamentals of cooking, it may be this a re leasing and also rewarding experience to produce a simply scrumptious baked or baked product. The aromas in your house as well as the faces of the people are all priceless. We wish this Chinese Lionhead Meatballs dish will certainly offer a bit of suggestion for you to you to end up being an excellent cook.
Chinese Lionhead Meatballs. 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! Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make.
Lion's head meatballs is a Shanghai casserole dish featuring oversized pork meatballs and bok choy.
It is traditionally cooked in a sand Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Chinese pork meatballs are also called lion's head (狮子头, shi zi tou).
Cooking Tips
Being organized is a critical step when intending to prepare a meal to family or friends. This will surely let you make sure that each of the components are all represented. Establish each one the non-perishable tools and components out the day in advance. This will surely enable you to cook without having to stress.
You can cook Chinese Lionhead Meatballs using 42 ingredients and 9 steps. Here is how you cook that.
Ingredients of Chinese Lionhead Meatballs
- You need of Meatballs.
- You need 1 pound of ground pork.
- You need 3 tablespoons of soy sauce.
- You need 1-1/2 tablespoon of sugar.
- Prepare 1 tablespoons of Shaoxing wine.
- It's 8 ounces of water chestnuts.
- You need 1 cup of panko breadcrumbs.
- You need 1 teaspoon of sesame seed oil.
- It's 1/2 teaspoon of ground ginger.
- You need 1 tablespoon of minced garlic.
- You need 2 tablespoons of water.
- You need 3 of large eggs.
- It's 1 teaspoon of salt.
- You need 1 cup of peanut oil to fry in.
- Prepare of Bok Choy.
- It's 1-1/2 pound of bok-choy.
- It's 1 teaspoon of sesame seed oil.
- It's 1 teaspoon of salt.
- You need 1 tablespoon of soy sauce.
- Prepare of Steaming.
- You need 1 quart of water.
- Prepare 1 tablespoon of salt.
- It's of Broth.
- It's 1/4 cup of peanut oil you used to fry meatballs.
- You need 1/3 cup of all purpose flour.
- Prepare 1/2 teaspoon of salt.
- You need 1/2 teaspoon of ground white pepper.
- Prepare 1 tablespoon of soy sauce.
- It's 1-1/2 pints of chicken broth.
- You need 1 splash of sesame seed oil.
- It's of Garnish optional.
- Prepare 1/4 cup of thinly sliced scallions.
- You need 1 teaspoon of soy sauce.
- It's 1/2 teaspoon of rice vinegar.
- You need 1 splash of roasted sesame seed oil.
- You need 1 teaspoon of honey.
- Prepare of Rice optional.
- You need 1 cup of long grain rice.
- You need To taste of salt.
- You need 2 tablespoons of soya sauce.
- It's 2 cup of steam water with drippings from meatballs and bok-choy.
- It's 1/4 cup of peanut oil used to fry meatballs.
They feature tender, moist, and light meatballs with a savory taste. 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.
Chinese Lionhead Meatballs step by step
- 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..
Easy recipe and simple to cook Chinese Lion's Head Meatballs. 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. Shanghainese Lion's Head Meatballs. by: Cynthia Chen McTernan. WHY WE LOVE IT: These meatballs are just plain delicious, but they have two things in particular working to make them super tender: three eggs instead of two, and undergoing a quick steam on.
If you locate this Chinese Lionhead Meatballs recipe useful divert part it to your links or family, thank you and good luck.
