Lions Head Meatballs
Over a year ago
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Ingredients
- 450g minced pork
- 1 egg
- 4 spring onions finely chopped
- 3 tbsp Shaoxing rice wine
- 1 tsp grated ginger
- 3 tbsp light soy sauce
- 2 tsp sugar
- 1 tsp sesame oil
- 300g pak choi
- 1 tbsp cornflour
- 500 ml chicken and meat stock (½ chicken ½ beef)
Accompaniment
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Method
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1
Mix the meat and the white of the egg in a food processor until light and fluffy. Add the spring onion, ginger, 1 tbsp rice wine, 1 tbsp soy sauce, sugar and sesame oil, season with salt and white pepper and wizz again briefly to combine.
Fry a small piece of the mixture to test for seasoning, reseason if necessary. Divide the mixture into walnut sized balls
Separate the pak choi leaves and place in a large sauce pan.
Dust the meatballs with cornflour. Fry them in batches in 1 cm of oil until browned all over. Drain well and add to the saucepan in an even layer.
Heat the chicken stock, 2 tbsp light soy sauce and 2 tbsp rice wine until boiling and pour over the meatballs cover and bring slowly to the boil. simmer gently for 1 1/2 hours or until the meatballs are tender.
Chef's Tips
The pak choi is really delicious when it has been simmered in the stock but it drastically reduces in volume so basically the more you can fit underneath the meatballs the better I often use 600g
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