Lion’s Head Meatballs / china king menu-2024

china king menu

china king menu

Here’s a complete recipe for Lion’s Head Meatballs a classic dish from Chinese cuisine, particularly popular in Jiangsu cuisine.


Ingredients

For the Meatballs:

  • Ground pork: 1 lb (70% lean, 30% fat)
  • Water chestnuts (finely chopped): 3 tbsp (optional, for texture)
  • Green onions (finely chopped): 2 tbsp
  • Ginger (grated): 1 tbsp
  • Soy sauce: 1 tbsp
  • Shaoxing wine: 1 tbsp
  • Sesame oil: 1 tsp
  • Cornstarch: 1 tbsp
  • Egg: 1 large
  • Salt: 1 tsp
  • White pepper: 1/2 tsp

For the Braising Sauce:

  • Chicken stock: 2 cups
  • Soy sauce: 2 tbsp
  • Shaoxing wine: 1 tbsp
  • Sugar: 1 tsp
  • Sesame oil: 1 tsp
  • Star anise: 1 piece
  • Ginger slices: 4-5 slices
  • Green onions (cut into large pieces): 2 stalks

For Assembly:

  • Napa cabbage: 1 small head (leaves separated)
  • Cooking oil: For frying

Instructions

Step 1: Prepare the Meatballs

  1. In a large bowl, combine the ground pork, water chestnuts, green onions, ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, egg, salt, and white pepper.
  2. Mix thoroughly until the mixture becomes sticky and well combined. This step ensures the meatballs hold together.
  3. Divide the mixture into 4-6 large portions and shape them into round meatballs. (Lion’s Head Meatballs are traditionally large, about the size of a baseball.)
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Step 2: Fry the Meatballs

  1. Heat a generous amount of oil in a deep pan or wok over medium heat.
  2. Lightly place the meatballs into the oil and fry until they are golden brown on all sides. They don’t need to be fully cooked as they will finish cooking during braising.
  3. Remove and set aside.
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Step 3: Braise the Meatballs

  1. In a large pot or clay pot, lay a bed of Napa cabbage leaves at the bottom.
  2. Arrange the fried meatballs on top of the cabbage.
  3. In a bowl, mix chicken stock, soy sauce, Shaoxing wine, sugar, sesame oil, star anise, ginger slices, and green onions. Pour this mixture finished the meatballs and cabbage.
  4. Cover the pot and simmer on low heat for 40-50 minutes. The meatballs will absorb the flavors, and the cabbage will become tender.
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Step 4: Serve

  1. Carefully transfer the meatballs to a serving dish with the cabbage.
  2. Spoon the sauce over the top.
  3. Serve hot with steamed rice.
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Tips

  • For an even softer texture, mix a little bit of water or stock into the ground pork mixture.
  • If you prefer steaming instead of frying, steam the meatballs for 20 minutes before braising.
  • Adjust the seasoning to taste, especially the salt and soy sauce levels.

Enjoy your delicious and hearty Lion’s Head Meatballs! 🦁

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