Easiest Way to Prepare Mesmerizing Chinese Lionhead Meatballs

Chinese Lionhead Meatballs. 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. There are two varieties: white (or plain), and red (红烧, cooked with soy sauce). 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.

This comes from a BBC TV series: Chinese Food Made Easy. Lion's Head Meatball is a Shanghai dish, and one of my favorites. Have you entered to win a scarf made by yours truly yet? You can have Chinese Lionhead Meatballs using 42 ingredients and 9 steps. Here is how you create that.

Ingredients of Chinese Lionhead Meatballs

1. It's of Meatballs.
2. You need 1 pound of ground pork.
3. It's 3 tablespoons of soy sauce.
4. Prepare 1-1/2 tablespoon of sugar.
5. You need 1 tablespoons of Shaoxing wine.
6. It's 8 ounces of water chestnuts.
7. You need 1 cup of panko breadcrumbs.
8. Prepare 1 teaspoon of sesame seed oil.
9. You need 1/2 teaspoon of ground ginger.
10. You need 1 tablespoon of minced garlic.
11. You need 2 tablespoons of water.
12. Prepare 3 of large eggs.
13. It's 1 teaspoon of salt.
14. Prepare 1 cup of peanut oil to fry in.
15. Prepare of Bok Choy.
16. Prepare 1-1/2 pound of bok-choy.
17. Prepare 1 teaspoon of sesame seed oil.
18. Prepare 1 teaspoon of salt.
19. Prepare 1 tablespoon of soy sauce.
20. It's of Steaming.
21. It's 1 quart of water.
22. Prepare 1 tablespoon of salt.
23. It's of Broth.
24. You need 1/4 cup of peanut oil you used to fry meatballs.
25. You need 1/3 cup of all purpose flour.
26. You need 1/2 teaspoon of salt.
27. You need 1/2 teaspoon of ground white pepper.
28. You need 1 tablespoon of soy sauce.
29. Prepare 1-1/2 pints of chicken broth.
30. You need 1 splash of sesame seed oil.
31. It's of Garnish optional.
32. It's 1/4 cup of thinly sliced scallions.
33. Prepare 1 teaspoon of soy sauce.
34. Prepare 1/2 teaspoon of rice vinegar.
35. You need 1 splash of roasted sesame seed oil.
36. Prepare 1 teaspoon of honey.
37. Prepare of Rice optional.
38. It's 1 cup of long grain rice.
39. It's To taste of salt.
40. Prepare 2 tablespoons of soya sauce.
41. You need 2 cup of steam water with drippings from meatballs and bok-choy.
42. You need 1/4 cup of peanut oil used to fry meatballs.

See more Chinese recipes at Tesco Real Food. She raised my father for most of his childhood, so many of his memories of childhood food come from her. This Chinese meatball, the Lion's Head Meatball, can knock the socks off its meatball competitors! Well, maybe you'd be surprised to know that this famous Shanghai style Chinese meatball, the Lion's Head Meatball, or 紅燒獅子頭, can probably knock the.

Chinese Lionhead Meatballs step by step

1. 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..
2. 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..
3. Wash the bok-choy very carefully separate the stalks/ribs..
4. 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..
5. 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..
6. 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!!!.
7. 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..
8. Measure out 2 cups and add to the sauteeing rice. Bring to a boil and simmer. Add the rest of the soya sauce..
9. When craters form cover and turn off the heat and let rest covered and undisturbed for 20 minutes. Fluff with a utensil and serve..

There are two main varieties of Chinese.