Lion’s Head Recipe(See Ji Tau Recipe) |
Ingredients: Serves 4 |
2 tablespoons peanut oil 8 heads Shanghai bok choy (about 2½ lbs), washed thoroughly and halved lengthwise 3 cups Chicken Stock For the meatballs: 1 lb coarsely ground lean pork 6 scallions, white and pale green parts only, trimmed and sliced thinly 3 tablespoons flour 2½ tablespoons egg white, lightly beaten 1 tablespoon Shao-Hsing wine or dry sherry 1 teaspoon minced fresh ginger 2 teaspoons soy sauce 2 teaspoons sugar 1 teaspoon sesame oil ½ teaspoon salt Pinch freshly ground white pepper |
Method: Place all the meatball ingredients in a bowl and stir together with your hands, in one direction, until well blended. Form into 4 large meatballs and flatten slightly. Place the peanut oil in a skillet and heat the oil over moderate heat until it is hot but not smoking. Cook the meatballs for 5 minutes on each side or until golden brown. As the meatballs cook, arrange the bok choy halves at the bottom of a sand clay pot or other casserole and add the stock. Place the meatballs on top of the bok choy. Bring the stock to a boil, lower the heat to medium, and cook the mixture at a slow boil, with the pot lid cracked, for 25 minutes. Turn the meatballs over and cook the mixture 20 minutes more or until the bok choy is tender. To serve, present the clay pot at table, then serve the lion’s head and bok choy in individual bowls. |
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