Hello everybody, hope you are having an incredible day today.it’s Viola Henderson. Today, I will show you a way to prepare a special dish, chinese lionhead meatballs. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Chinese Lionhead Meatballs is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Chinese Lionhead Meatballs is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chinese lionhead meatballs using 42 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Chinese Lionhead Meatballs:
- Get Meatballs
- Get 1 pound ground pork
- Take 3 tablespoons soy sauce
- Make ready 1-1/2 tablespoon sugar
- Prepare 1 tablespoons Shaoxing wine
- Take 8 ounces water chestnuts
- Get 1 cup panko breadcrumbs
- Make ready 1 teaspoon sesame seed oil
- Make ready 1/2 teaspoon ground ginger
- Make ready 1 tablespoon minced garlic
- Take 2 tablespoons water
- Get 3 large eggs
- Prepare 1 teaspoon salt
- Take 1 cup peanut oil to fry in
- Take Bok Choy
- Get 1-1/2 pound bok-choy
- Take 1 teaspoon sesame seed oil
- Take 1 teaspoon salt
- Prepare 1 tablespoon soy sauce
- Prepare Steaming
- Get 1 quart water
- Take 1 tablespoon salt
- Prepare Broth
- Get 1/4 cup peanut oil you used to fry meatballs
- Prepare 1/3 cup all purpose flour
- Prepare 1/2 teaspoon salt
- Get 1/2 teaspoon ground white pepper
- Take 1 tablespoon soy sauce
- Get 1-1/2 pints chicken broth
- Make ready 1 splash sesame seed oil
- Prepare Garnish optional
- Prepare 1/4 cup thinly sliced scallions
- Take 1 teaspoon soy sauce
- Take 1/2 teaspoon rice vinegar
- Take 1 splash roasted sesame seed oil
- Prepare 1 teaspoon honey
- Get Rice optional
- Make ready 1 cup long grain rice
- Get To taste salt
- Prepare 2 tablespoons soya sauce
- Take 2 cup steam water with drippings from meatballs and bok-choy
- Get 1/4 cup peanut oil used to fry 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.
So that is going to wrap it up with this exceptional food chinese lionhead meatballs recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
