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We hope you got benefit from reading it, now let’s go back to chinese lionhead meatballs recipe. To make chinese lionhead meatballs you need 42 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Chinese Lionhead Meatballs:
- Take Meatballs
- Use 1 pound ground pork
- Prepare 3 tablespoons soy sauce
- Use 1-1/2 tablespoon sugar
- Prepare 1 tablespoons Shaoxing wine
- Provide 8 ounces water chestnuts
- Use 1 cup panko breadcrumbs
- You need 1 teaspoon sesame seed oil
- Get 1/2 teaspoon ground ginger
- Use 1 tablespoon minced garlic
- Get 2 tablespoons water
- Provide 3 large eggs
- Use 1 teaspoon salt
- Provide 1 cup peanut oil to fry in
- Provide Bok Choy
- Take 1-1/2 pound bok-choy
- Get 1 teaspoon sesame seed oil
- Take 1 teaspoon salt
- Use 1 tablespoon soy sauce
- Provide Steaming
- Get 1 quart water
- Use 1 tablespoon salt
- Prepare Broth
- Prepare 1/4 cup peanut oil you used to fry meatballs
- Take 1/3 cup all purpose flour
- Take 1/2 teaspoon salt
- Provide 1/2 teaspoon ground white pepper
- Take 1 tablespoon soy sauce
- Provide 1-1/2 pints chicken broth
- Get 1 splash sesame seed oil
- You need Garnish optional
- Provide 1/4 cup thinly sliced scallions
- Use 1 teaspoon soy sauce
- You need 1/2 teaspoon rice vinegar
- Prepare 1 splash roasted sesame seed oil
- Prepare 1 teaspoon honey
- Get Rice optional
- Get 1 cup long grain rice
- Get To taste salt
- Prepare 2 tablespoons soya sauce
- Get 2 cup steam water with drippings from meatballs and bok-choy
- Provide 1/4 cup peanut oil used to fry meatballs
Steps 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.
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