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  • Lion's Head Meatballs In Claypot

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    Lion's Head Meatballs In Claypot
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb Chopped pork
    • 2 slc White bread, without crust and soaked in 1 c. water
    • 1/2 lb Tienstin cabbage, cut into 2 sections
    • 4 stalk spring onion
    • 4 x Dry black mushrooms, soaked in water to soften
    • 2 slc Root ginger
    • 1/3 ounce Vermicelli or possibly glass noodles, soaked in water to soften
    • 1 Tbsp. Dry shrimps, soaked in water
    • 1 sm Plate of cornstarch to coat The meatballs for frying
    • 2 Tbsp. Light soy sauce
    • 1/2 Tbsp. Cornstarch
    • 1 tsp Sugar
    • 1 tsp Ginger juice
    • 1/2 tsp Sesame oil Salt and pepper to taste
    • 1 Tbsp. Oil
    • 3 c. Chicken stock
    • 3 Tbsp. Cornstarch, mixed with the chicken stock
    • 1 Tbsp. Dark soy sauce

    Directions

    1. Squeeze the bread dry and mix well into the chopped meat with the seasoning.
    2. Divide the mix into four to make four meat balls. Roll them in the plate of cornstarch and deep fry in warm oil. Set aside. Heat 2 tbsps oil in claypot and brown the ginger slices and spring onions. Add in the shrimps, cabbage and mushrooms. Pour in the ingredients for the sauce and bring it to the boil. Add in the meatballs and vermicelli and cook on low heat for 15 mins. Adjust seasoning.

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