There is a stark difference in the way I celebrate Chinese New Year in US compared to Asia. In US, it is almost like a non-event - no decorations at home, and minimal visits to/from relatives and friends. It is not a public holiday here so most people go to work. In Asia, Chinese New Year is the most important and celebrated holiday amongst Chinese.
Nonetheless, for our simple reunion dinner yesterday (in US), I wanted to cook a dish that reflects the festive mood. After tossing around a few ideas, I decided on Lion's Head Meatballs. This popular dish apparently has its origins in royalty, first created and served to an emperor and his guests. It originated from Jiangsu province of China, and with the influx of migrants, has also become a part of Shanghai cuisine. It is very well-liked in Hong Kong, Taiwan, parts of China, etc. too.
The interesting name came about as the arrangement of large meatballs with Chinese cabbage is thought to resemble lions' heads with their mane.
Preparation for this dish involves 3 key steps:
1) season and deep-fry meatballs,
2) prepare the braising liquid,
3) braise the meatballs with vegetables.
As you can imagine, it must taste very good after that. The sweetness of Chinese cabbage and umami mushrooms further add to the complexity of taste. After braising the meatballs in the tasty liquid for an hour, they absorb the sauce and become very flavorful and tender. No wonder this is such a well-loved dish, indeed fit for a king.
Recipe
Serves 3-4
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Ingredients
Meatballs Ingredients
400g (0.9 lb) ground pork
1/2 cup (3 stalks) scallion, finely chopped
1/2 cup onion, finely chopped (onion can be replaced with water chestnuts)
1 egg
2 tbsp soy sauce
1 tbsp cooking wine
1 tbsp sesame oil
1/4 tsp pepper
1 tbsp plain flour
1 tsp ginger, finely grated
3 tbsp water
Braising Liquid Seasonings
1 tbsp soy sauce
2 tsp oyster sauce
1 tsp cooking wine
1/4 tsp sesame oil
1/4 tsp sugar
2 cups chicken broth
Braising Liquid Ingredients
1 tbsp oil
5 slices ginger
2 stalks scallion, cut into 2-3 inches
2 cloves garlic, minced
6 shiitake mushrooms, soaked and sliced
1 tbsp cornstarch + 3 tbsp water (pre-mix)
Vegetables
250g chinese (napa) cabbage, cut into half lengthwise
Plain flour for coating meatballs before deep-frying
Oil for deep-frying
Steps:
1) Soak the shiitake mushrooms in hot water and set aside till soft.
2) Prepare the meatball ingredients. In a large bowl, add all Meatball Ingredients (except 3 tbsp water) and mix well with chopsticks or large wooden spoon. Then add 1 tbsp of water at one time, stir quickly in one direction (almost like whipping) till well-absorbed, before adding the 2nd and 3rd tbsp.
Ensure water is well absorbed by meat and texture becomes a little bouncy and almost paste-like. This way the meatballs will be moist with a nice bite. Cover with plastic wrap and set aside in fridge for 20-30 minutes.
3) In a bowl, add the Braising Liquid Seasonings - soy sauce, oyster sauce, cooking wine, sesame oil, sugar, chicken broth - and mix well. Set aside.
4) Cut mushrooms, vegetables and other ingredients. Cut the Chinese cabbage lengthwise into half (they should be long like lion's mane).
5) With your hands, shape meatball mixture into 12 meatballs. Wetting your hands slightly will prevent mixture from sticking. Coat meatballs with plain flour. Over medium heat, heat up 2-3 inches oil in pot/pan and deep-fry meatballs. I use medium size pot and deep-fry 4 at one time. Turn meatballs over when they are lightly browned. Fry till golden brown. Remove from pan and drain on paper towels.
6) In a large heavy pot, arrange Chinese cabbage evenly over the base. Place the meatballs on the Chinese cabbage.
7) In a separate pan, over medium-high heat, heat up 1 tbsp oil. Add ginger, garlic and scallions and fry till aromatic. Add mushrooms and lightly fry. Add the pre-mixed Braising Liquid Seasonings. Bring to a boil and add cornstarch + water (pre-mixed). Turn off heat once sauce has lightly thickened.
8) Pour the braising liquid (7) into the heavy pot (6) with cabbage and meatballs.
9) Cover and simmer over low heat for an hour (should be gently bubbling). Chinese cabbage will release water during cooking time. When cooked, serve hot with rice.
2 tsp oyster sauce
1 tsp cooking wine
1/4 tsp sesame oil
1/4 tsp sugar
2 cups chicken broth
Braising Liquid Ingredients
1 tbsp oil
5 slices ginger
2 stalks scallion, cut into 2-3 inches
2 cloves garlic, minced
6 shiitake mushrooms, soaked and sliced
1 tbsp cornstarch + 3 tbsp water (pre-mix)
Vegetables
250g chinese (napa) cabbage, cut into half lengthwise
Plain flour for coating meatballs before deep-frying
Oil for deep-frying
Steps:
1) Soak the shiitake mushrooms in hot water and set aside till soft.
2) Prepare the meatball ingredients. In a large bowl, add all Meatball Ingredients (except 3 tbsp water) and mix well with chopsticks or large wooden spoon. Then add 1 tbsp of water at one time, stir quickly in one direction (almost like whipping) till well-absorbed, before adding the 2nd and 3rd tbsp.
Ensure water is well absorbed by meat and texture becomes a little bouncy and almost paste-like. This way the meatballs will be moist with a nice bite. Cover with plastic wrap and set aside in fridge for 20-30 minutes.
3) In a bowl, add the Braising Liquid Seasonings - soy sauce, oyster sauce, cooking wine, sesame oil, sugar, chicken broth - and mix well. Set aside.
4) Cut mushrooms, vegetables and other ingredients. Cut the Chinese cabbage lengthwise into half (they should be long like lion's mane).
5) With your hands, shape meatball mixture into 12 meatballs. Wetting your hands slightly will prevent mixture from sticking. Coat meatballs with plain flour. Over medium heat, heat up 2-3 inches oil in pot/pan and deep-fry meatballs. I use medium size pot and deep-fry 4 at one time. Turn meatballs over when they are lightly browned. Fry till golden brown. Remove from pan and drain on paper towels.
6) In a large heavy pot, arrange Chinese cabbage evenly over the base. Place the meatballs on the Chinese cabbage.
7) In a separate pan, over medium-high heat, heat up 1 tbsp oil. Add ginger, garlic and scallions and fry till aromatic. Add mushrooms and lightly fry. Add the pre-mixed Braising Liquid Seasonings. Bring to a boil and add cornstarch + water (pre-mixed). Turn off heat once sauce has lightly thickened.
8) Pour the braising liquid (7) into the heavy pot (6) with cabbage and meatballs.
9) Cover and simmer over low heat for an hour (should be gently bubbling). Chinese cabbage will release water during cooking time. When cooked, serve hot with rice.
What an interesting name! I can imagine how it tastes like. Chinese cabbage is such a great ingredient.
ReplyDeleteYes it is delicious. Chinese cabbage is a good friend for many dishes - umami taste with a nice sweetness.
ReplyDelete