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Ingredients
- Serves 4 people
meatball ingredients:
450 g ground chicken
2 stalks spring onion (sliced finely)
2 tsp ginger (minced)
2 tbsp light soy sauce
1 tbsp corn starch
vegetable oil for frying
broth ingredients:
2 tsp garlic (minced)
6 pcs shiitake mushroom
200 g chinese cabbage (sliced at 1cm thickness)
400 ml chicken stock
1 tsp light soy sauce
1 tsp sugar
2 tbsp shallot oil
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Recipe Courtesy of
Asian Food Network
Asian Food Network
Braised Lion's Head
Hailing from Huaiyang Cuisine from China, the braised Lion's Head is essentially giant meatballs. Braised in a rich, dark broth this meaty and satisfyingly simple dish can be enjoyed with rice and noodles, or simply on its own.
- Easy
- 20 min
- 30 min
- 10 min
- 2 steps
- 13 Ingredients
- Easy
- 2 steps
- 13 Ingredients
- 20 min
- 30 min
- 10 min
Instructions
-
Form and fry balls
- Combine all the ingredients and shape into 4 equal-sized balls.
- In a heated wok, add oil and fry the meatballs until golden brown all around.
-
Make braise
- In a clay pot, heat up shallot oil and sauté garlic.
- Add in mushrooms, cabbage, soy sauce and sugar. Stir the ingredients together for about 2 minutes.
- Next add in chicken stock.
- When the broth begins boiling, arrange the meatballs on top of the vegetable mix.
Garnish and Serve!
Cover clay pot with the lid and leave to simmer for 20 minutes. Serve hot.
Ingredients
- Serves 4 people
-
meatball ingredients:
450 g ground chicken
-
2 stalks spring onion (sliced finely)
-
2 tsp ginger (minced)
-
2 tbsp light soy sauce
-
1 tbsp corn starch
-
vegetable oil for frying
-
broth ingredients:
2 tsp garlic (minced)
-
6 pcs shiitake mushroom
-
200 g chinese cabbage (sliced at 1cm thickness)
-
400 ml chicken stock
-
1 tsp light soy sauce
-
1 tsp sugar
-
2 tbsp shallot oil
Nutrition
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