Braised ‘Lion’s Head Chicken Meatballs

Lion's Head Meatball
Lion's Head Meatball 1.jpg

10 medium prawns – minced finely
400 g minced chicken meat/pork
1/2 tbsp tung choy (optional) minced together with meat
3 shitake mushroom – soak till soft and minced finely
1/2 yellow onion – minced finely
9 pieces Napa Cabbage

Seasoning Sauce
1/2 tsp salt
1 tsp sesame oil
11/2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp Chicken seasoning powder
1/2 tsp sugar
1 tsp Shaoxing Jiu (Chinese cooking wine)
1/2 tbsp corn flour
1 egg

1 – 1.5 litre chicken stock
1 tsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
Salt to taste
1 tsp white pepper

1 tbsp corn flour (add 2 tbsp water)

1) In a mixing bowl, add in minced meat, prawns, mushrooms and onion and add in marinade sauce. a bit of water and use your hand to blend the mixture well in one direction. Shape into 5 big meatballs. flatten a bit and coated with corn flour.
2) Heat enough oil in a wok till hot, deep fry coated meatballs till lightly brown on both sides. Drain and set aside. Wrapped one meatball with a piece of Napa Cabbage. Do the same to rest of the meatball.
3) Lay 4 pieces of Napa cabbage at the bottom of claypot, add in the chicken stock and sauce ingredients. Bring to a boil, add in meatballs and simmer for 30 minutes over low heat.
4) Thicken with corn starch and adjust taste to your preference. Serve hot.


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