LION'S HEAD MEATBALLS
People throw out the term "melt-in-your-mouth" pretty casually, but these meatballs really are. Some people think the name comes from their large size, while others believe eating these gives you the strength of a lion, but the actual answer is not quite as mythical. The look of this crinkled-up napa cabbage reminded the inventors of this dish of a lion's mane.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 2h15m
Yield 6
Number Of Ingredients 24
Steps:
- Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.
- Meanwhile, combine chestnuts and tofu in a large bowl. Add ground pork, green onions, garlic, and ginger. Pour in rice wine, soy sauce, salt, cayenne, brown sugar, and egg. Dust with cornstarch. Mix with a clean hand until thoroughly combined. Cover with plastic wrap and refrigerate for at least 1 hour.
- Form mixture into 6 large meatballs with wet hands.
- Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and oil lightly. Place meatballs on the prepared baking sheet.
- Broil in the preheated oven until browned, 8 to 10 minutes. Remove from the oven and let cool while prepping the pot.
- Trim off the bottom of the head of cabbage and slice 1/2 of the head. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Arrange the remaining leaves on the top. Slice and scatter the mushrooms on top of the cabbage; reserve shiitake liquid. Nestle the meatballs into the cabbage leaves and pour juices over.
- Strain reserved shiitake liquid into a bowl. Add chicken broth, soy sauce, sherry, sesame oil, brown sugar, and cornstarch. Whisk until dissolved. Add to the pot, pouring over each meatball. Bring to a boil over high heat.
- Reduce heat to medium-low, cover, and cook for 20 minutes. Uncover and raise heat to medium-high. Continue cooking, basting the meatballs often, until liquid reduces slightly and meatballs are no longer pink in the centers, about 10 minutes. Taste for seasoning.
- Ladle into serving bowls and arrange cabbage over the meatballs. Top with green onions and chili oil.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 18.5 g, Cholesterol 82.1 mg, Fat 18.1 g, Fiber 2.6 g, Protein 20.6 g, SaturatedFat 5.2 g, Sodium 1607.8 mg, Sugar 7.4 g
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
LIONHEAD MEATBALLS
This comes from a BBC TV series: Chinese Food Made Easy. The chef is Ching-He Huang. She calls this "celebration food" - to be shared with friends and family at special occasions.
Provided by SolightlyUK
Categories Meat
Time 45m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Put all ingredients for the meatballs into a large bowl and stir to combine, stirring in the same direction.
- Using wetted hands, take a large mound of the minced meat mixture and mould into a ball a little larger than a golf ball. Place on a plate and repeat with remaining mixture.
- Pour the groundnut oil into a large deep pan and heat over 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 - 5 minutes until browned.
- Pour all but 2 T of oil into a heatproof bowl. Add the water or stock to the pan.
- Arrange the slices of chinese cabbage around the meatballs, curving them around the sides of the pan lengthways.
- Add mushrooms and soy sauce and bring to a boil.
- Cover the pan, reduce the heat and cook gently for 15 minutes.
- Add the blended cornflour and stir until thickened.
- Take off the heat, season to taste with salt and pepper and sprinkle with the spring onions.
- Transfer to a serving dish and serve immediately with steamed rice.
Nutrition Facts : Calories 187.6, Fat 15.2, SaturatedFat 3.9, Cholesterol 41.2, Sodium 383.1, Carbohydrate 4.1, Fiber 0.7, Sugar 0.7, Protein 8.6
LIONHEAD MEATBALL SOUP
Enjoy these Shanghai-style mini 'lionhead' meatballs in a rich, earthy and sweet broth made with Chinese leaf and dried shiitake mushrooms
Provided by Ching-He Huang
Categories Dinner
Time 40m
Yield Serves 4
Number Of Ingredients 20
Steps:
- Put all the ingredients for the meatballs into a large bowl and stir to combine well. Using wetted hands, take a golf ball-sized mound and roll into a round shape. Put on a plate and repeat to make 12.
- Pour the groundnut oil into a large wok or pan and set over high heat until a thermometer reads 160C. Put a meatball onto a slotted spoon and gently lower into the oil. Leave to brown for 5-7 mins until golden, then cook all the meatballs. To check if a meatball is cooked, push a skewer through and, if it comes out clean, it's cooked. Lift the meatballs out, then drain on a plate lined with kitchen paper and set aside.
- Add 1 tbsp of the hot oil to a clean wok. Put over a high heat, add the vegetable stock, 850ml water, the mushrooms and Chinese leaf, and cook over a medium heat for 10-12 mins. Add the meatballs and cook for a further 4-5 mins, adjusting the cabbage leaves so they wrap around each meatball - the meatball resembles the 'lion's head' and the cabbage resembles the 'mane'. Season with sesame oil, salt and ground white pepper. To thicken the soup, add 1 tbsp of the cornflour mixture when the broth is boiling. Then turn the heat to low and garnish with the sliced spring onions.
- Ladle a portion into soup bowls, spoon a meatball and with some Chinese leaf and sliced mushrooms, and serve immediately.
Nutrition Facts : Calories 459 calories, Fat 32 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 3.3 milligram of sodium
LION'S HEAD MEATBALLS WITH NAPA CABBAGE
Make and share this Lion's Head Meatballs With Napa Cabbage recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h21m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- To make the meatballs-combine the ground pork, scallion, cornstarch, water chestnuts, egg, ginger, soy sauce, sherry, sesame oil, crushed garlic, salt and pepper in a large bowl and mix well.
- Cover and refrigerate for at least 15 minutes or up to 4 hours.
- Using your wet hands rinsed under cold water, shape the pork mixture into 8 equal large meatballs; transfer to a plate.
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
- Put the cornstarch in a shallow bowl.
- Roll each meatball in the cornstarch, shaking off the excess, and place in the skillet.
- Cook, turning occasionally, until lightly browned on all sides, about 6 minutes.
- Using slotted spoon, return the meatballs to the plate.
- Add the remaining 2 tablespoons oil and the garlic to the skillet and stir until fragrant, about 30 seconds.
- In batches, stir in the cabbage and cook until wilted.
- Add the broth, soy sauce, and sugar and bring to a boil.
- Nestle the meatballs in the cabbage.
- Decrease heat to med-low and cover.
- Simmer until the meatballs are cooked through and the cabbage is tender, about 15 minutes.
- Season with salt and pepper.
- Spoon the meatballs, cabbage mixture and cooking liquid into shallow bowls.
- Sprinkle with minced scallions and drizzle with sesame oil.
- Serve hot with the rice and additional soy sauce passed on the side.
Nutrition Facts : Calories 242.3, Fat 15.4, SaturatedFat 2.3, Cholesterol 46.5, Sodium 1489.5, Carbohydrate 20.9, Fiber 3.1, Sugar 4.2, Protein 6.8
LION'S HEAD MEATBALLS
Provided by Andrea Reusing
Categories dinner, project, main course
Time 2h
Yield Serves 6
Number Of Ingredients 19
Steps:
- Soak the dried mushrooms in 2 cups hot chicken stock until partially softened, about 30 minutes. Meanwhile, in a large bowl, combine the pork, egg whites, 3 tablespoons shao xing, soy sauce, 2 tablespoons sugar, sesame oil, 2 teaspoons salt and pepper with a wooden spoon, mixing thoroughly for about 3 minutes. Stir in the scallions and minced ginger. Form the mixture into 12 large meatballs.
- In a deep, heavy pot, add 4 inches of vegetable oil. Heat over medium-high until it reaches 375 degrees. With a slotted spoon, gently lower 3 or 4 meatballs into the oil and fry for 3 to 4 minutes, until they are deep golden brown but still raw in the center. Drain on a paper towel and repeat with the remaining meatballs.
- Preheat the oven to 350 degrees. Place a large, heavy casserole over low heat and add the soaked black mushrooms and their liquid, the remaining 4 cups chicken stock, the ginger threads, 6 tablespoons shao xing, wine, vinegar, sugar and 1½ teaspoons salt. Increase the heat to medium and bring to a low simmer. Cook, uncovered, 15-20 minutes, until the mushrooms have completely softened and the broth is fragrant.
- Add the meatballs and return the broth to a simmer. Cover the casserole and place it in the oven for about 20 minutes, or until the meatballs are just cooked through. Remove the casserole from the oven and increase the heat to 450. With a slotted spoon, remove the mushrooms and meatballs to a large plate or bowl.
- In a medium bowl, toss the shiitakes with 2 tablespoons vegetable oil and a generous amount of salt. Transfer to a baking sheet, tops facing up, and roast until golden brown, 7 to 8 minutes.
- When the black mushrooms are cool enough to handle, trim their stems with kitchen shears and discard. Dice the black mushroom caps into ½-inch cubes and return them to the casserole. Place the casserole over low heat, adjust the seasoning and, while stirring, gradually add the cornstarch-water mixture.
- Increase the heat to medium-high and lay the watercress into the simmering liquid, taking care to keep the stems facing the same direction and gently pushing down until the watercress is partially submerged. After a minute, as the watercress begins to wilt, use tongs to gently turn over. Cook another minute or so until just wilted. Remove from the heat.
- Arrange the watercress in warm shallow bows and distribute the meatballs and shiitakes on top. Divide the broth between the bowls, making sure to spoon some over the meatballs and shiitakes. Garnish with reserved scallions.
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