LION'S HEAD FOOD RECIPES

Name: Lion's Head
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 serving(s)
Ingredients: 1 slice ginger; 1 green onion, cut into fourths, including green tops; 1/2 cup water; 1 lb ground pork; 1 tablespoon sherry wine; 3 tablespoons light soy sauce, divided; 1 teaspoon salt, divided; 1 tablespoon cornstarch; 2 tablespoons cornstarch, dissolved in; 4 tablespoons cold water; 6 tablespoons peanut oil; 1 lb bok choy, cut into 3 inch lengths; 1/2 cup chicken stock; 1/2 teaspoon sugar

LION'S HEAD RECIPE - FOOD.COM

Lion's Head Recipe - Food.com image

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.

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 slice ginger
1 green onion, cut into fourths, including green tops
1/2 cup water
1 lb ground pork
1 tablespoon sherry wine
3 tablespoons light soy sauce, divided
1 teaspoon salt, divided
1 tablespoon cornstarch
2 tablespoons cornstarch, dissolved in
4 tablespoons cold water
6 tablespoons peanut oil
1 lb bok choy, cut into 3 inch lengths
1/2 cup chicken stock
1/2 teaspoon sugar

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, FatContent 44.4, SaturatedFatContent 12.3, CholesterolContent 107.6, SodiumContent 1538, CarbohydrateContent 11.1, FiberContent 1.4, SugarContent 2.8, ProteinContent 33.1

LION’S HEAD (CHINESE MEATBALLS) RECIPE | CHINA SICHUAN FOOD

Lion’s Head (Chinese Meatballs) Recipe | China Sichuan Food image

Chinese meatballs recipe--Lion's Head. Braised version.

Provided by Elaine

Categories Main Course

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 16

Ingredients

1 pound pork ( , you can choose ground one, pork belly or meat on the leg(the ratio between fat and lean should be around 3:7))
4 water chestnut ( , peeled and finely diced)
1 teaspoon salt
1 tablespoon cooking wine
1 teaspoon minced ginger
1 teaspoon minced green onion ( , white part only)
2 large eggs ( , beaten)
2 tablespoon starch
Lettuce for presenting and serving
Oil for deep frying
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon sesame oil
1/2 tablespoon sugar
1 cup warm water or broth
2 star anises

Steps:

How to deal with the pork
Frying the balls

Nutrition Facts : Calories 854 kcal, CarbohydrateContent 13 g, ProteinContent 48 g, FatContent 65 g, SaturatedFatContent 21 g, CholesterolContent 386 mg, SodiumContent 2058 mg, SugarContent 4 g, ServingSize 1 serving

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