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Lion's Head Meat Balls

Lion's Head Meat Balls Prep time: 10 mins 
Cooking time: 1 1/2 hrs

Ingredients

Serves: 4

Try this recipe with

Medium Egg Noodle Nests
Medium Egg Noodle Nests

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Lion's Head Meat Balls

The dish is so named because it is said the meatballs resemble lions’ heads surrounded by the pak choi

Preparation:

  1. Put the pork, egg white, spring onion, rice wine, ginger, soy sauce, sugar and sesame oil and seasoning into a processor and blend until thoroughly mixed together. Blend for less time if you prefer the mixture coarser. Divide the mixture into walnut-sized balls.
  2. Separate the pak choi leaves and place in the bottom of a clay pot or casserole.
  3. Dust the meatballs with cornflour and cook them in a wok or frying pan in 1 cm deep of oil until brown and lightly crispy all over. Drain well and layer over the pak choi in the clay pot. Pour away the oil, and wipe the wok clean.
  4. Reheat the wok, add the chicken stock and boil. Add the boiling stock to the clay pot, and bring this pot slowly to the boil. Simmer gently with the lid slightly ajar for 1 ½ hours, or until the meatballs are tender. Serve the meatballs in the dish they were cooked in.

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