LION HEAD MEATBALLS
This dish was said to be an imperial dish that the emperor ate. It is called Lion Head meatballs because, once cooked, the meatballs are surrounded by Chinese cabbage, and the meatball is said to resemble the head of the lion, while the long pieces of cabbage resemble the 'mane' of the lion. My mother can be quite superstitious and when she cooked this dish when I was younger she told us that we would be as strong as lions if we ate it. It worked. This is something I plan to cook and share if I have children one day. Serve with steamed rice, as the rice helps to soak up the juices of the broth.
Provided by Food Network
Categories main-dish
Time 50m
Yield 16 servings
Number Of Ingredients 22
Steps:
- For the meatballs:
- Put the ground beef, rice wine, garlic, spring onions, egg, ginger, soy sauce, sesame oil, cornstarch, salt, and white pepper into a large bowl to combine, stirring in the same direction.
- Using wet hands, scoop a large mound of the ground meat mixture, and mold it into a ball. The size should be a little larger than a golf ball. Transfer the meatball to a plate and repeat with the remaining mixture.
- For the assembly:
- Pour the groundnut oil into a large deep pan, and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil, and spoon some of the oil over the meatballs. Cook for 4 to 5 minutes, or until browned.
- Pour all but 2 tablespoons of oil into a heat-proof bowl. Add the vegetable stock to the pan. Arrange the quarters of Chinese cabbage around the meatballs, curving them lengthwise around the sides of the pan, then add the mushrooms, and soy sauce. Bring everything to a boil. Cover the pan, reduce its heat, and cook gently for 15 minutes. Add the blended cornstarch slurry, if using, and stir until the sauce thickens.
- Remove the pan from the heat, and season with salt, and white pepper, to taste, and sprinkle over the spring onion slices. Transfer the dish to a warm serving platter, and serve immediately.
- Heat a pan, add the rice and water, cover, and cook over high heat for 15 minutes.
- Reduce the heat to very low, and cook for an additional 3 minutes, making sure all the water has evaporated. Remove from the heat and, using a spatula, fluff the rice. It is now ready to serve.
Nutrition Facts : Calories 285, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 45 milligrams, Sodium 408 milligrams, Carbohydrate 26 grams, Fiber 2 grams, Protein 12 grams, Sugar 2 grams
LION'S HEAD
Steps:
- In a medium bowl, mix the pork, soy sauce and 1 tablespoon cornstarch with a chopstick. Form into large meatballs. On a small plate, sprinkle the remaining 1 tablespoon cornstarch and roll the meatballs in the cornstarch.
- In a wok or large skillet over medium-high heat, add the vegetable oil. Brown the meatballs in hot wok until deep golden brown. Remove from the wok. Drain on paper towels and keep warm.
- Wipe the wok or skillet clean with a paper towel. Return the wok to high heat and cook cabbage until just wilted.
- Place the cooked cabbage on the bottom of a large soup pot or casserole dish. Add the meatballs and broth. Cover and simmer until meatballs are cooked through, about 6 to 7 minutes. Stir and serve warm.
LION'S HEAD
This is called Lion's Head because the meatballs surrounded by bok choy look like a male lion's head with a mane. This is Chinese 'comfort food'. I like to make this on lazy winter Sunday afternoons while watching old movies on TV. When served over steamed rice, this becomes a one-dish meal. This is another of Madame Wong's terrific recipes and comes from the Yangchow area of China.
Provided by Hey Jude
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pound ginger and green onion with back of knife or cleaver.
- Put into a bowl with the water.
- Set aside 10 minutes.
- Strain green onion and ginger out of the water, reserving water.
- Put ground pork into a bowl.
- Add green onion and ginger water, sherry, 1 Tablespoon soy sauce, 1/2 teaspoon salt and 1 Tablespoon cornstarch.
- Mix well with your hand in one direction.
- Form meat mixture into 4 large balls.
- Using your hands, lightly coat balls with dissolved cornstarch.
- Heat 4 tablespoons peanut oil in a wok.
- Fry balls one at a time until they are brown.
- Baste with hot oil to facilitate browning.
- Remove carefully and set aside.
- Heat 2 tablespoons oil in the wok.
- Stir-fry bok choy for 2 minutes.
- Place meatballs on top of fried bok choy.
- Add 2 tablespoons soy sauce and stock.
- Cover and simmer for 1 hour.
- Add sugar.
- Bring to boil for 2 minutes.
- If the gravy is too watery, thicken with a little cornstarch dissolved in cold water.
- Serve over steamed rice.
Nutrition Facts : Calories 591.4, Fat 44.4, SaturatedFat 12.3, Cholesterol 107.6, Sodium 1538, Carbohydrate 11.1, Fiber 1.4, Sugar 2.8, Protein 33.1
LIONS HEAD SOUP
Lions head soup are Asian flavored pork meatballs nestled in cabbage that form lion heads and manes. This is a delicious soup that can be a meal in itself. If you have any questions, e-mail me: [email protected]
Provided by Alan Leonetti
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a skillet over medium to high heat fry the bacon bits and set aside.
- Combine meatball seasonings and egg white in a bowl and add the meat. Stir with hands and throw into sides of bowl to thoroughly blend. Set aside.
- Heat wok over medium high heat and add 3 tablespoons of the bacon drippings and swirl around to coat the wok.
- Reserve 3 large leaves of the cabbage and coarsely chop the thick core, keeping the core and leaves separate. Shred the remaining leaves into wide long strips.
- Add the thick cabbage core pieces into the wok and stir fry for 1 minute. Add the shredded cabbage leaves and continue to stir fry for an additional 1 minute. Season with salt and pepper and add ¼ cup of sherry, continuing to stir fry for 30 more seconds.
- Remove cabbage to a large soup pot. Add the chicken stock or broth and the bacon bits. Also, chop 3 scallions (white & green parts) and finely chop and add to soup pot.
- Combine all ingredients for the glaze in a small bowl.
- Form meatballs using 2 tablespoons of meat. Glaze each meatball in glaze and pan fry until golden on all sides.
- Place the meatballs on top of cabbage and cover the meatballs with the 3 reserved leaves. Bring pot to a boil. Add 1 tablespoon of sesame oil and 1 tablespoon soy sauce and cover the pot and reduce heat to a low simmer and cook for 1 hour.
- To serve, place some cabbage into a bowl, with a meatball or two in the center, then adding the soup. Garnish with some additional finely chopped scallions.
Nutrition Facts : Calories 855.3, Fat 54.7, SaturatedFat 17.9, Cholesterol 179.7, Sodium 3088.4, Carbohydrate 12, Fiber 0.3, Sugar 3.7, Protein 58.7
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