Lao Zhou’s Lionhead Meatballs

Name: Lao Zhou’s Lionhead Meatballs
Yield: Serves 4—6
Cuisine: Chinese
Ingredients: Cornflour, for dusting; 3–4 tablespoons plus 2 teaspoons groundnut oil; 2 garlic cloves, peeled and crushed; 1½ tablespoons sugar; 2 teaspoons salt; 450 g (1 lb) Chinese leaves, stalks separated and cut into 5 cm (2 in) strips; 225 g (8 oz) fresh or 175 g (6 oz) canned water chestnuts, peeled if fresh, coarsely chopped; ½ teaspoon freshly ground black pepper; 1 tablespoon dark soy sauce; 2 tablespoons Shaoxing rice wine or dry sherry; 480 ml (16 fl oz) Chinese Chicken Stock or store-bought fresh stock; 1 egg white; 4 tablespoons cold water; 450 g (1 lb) fatty minced pork; 2 tablespoons light soy sauce

Preparation info

Serves
4—6

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

Ming Tsais grandmother, Lao Zhou, made a delicious classic Chinese dish in which meatballs are braised with Chinese leaves. The result of long patient cooking, it is something that only a loving grandmother seems to have time to make.

But these classic Shanghai meatballs are easy to prepare. The little patience it requires is well rewarded. And the dish reheats nicely.

Ingredients

Main course

Ingredients

Method