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Annie Ko

Soy Braised Lion's Head

A warming Easter Chinese winter dish, perfect with a bowl of steaming hot rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 -3
Course: Main Course
Cuisine: Chinese
Ingredients Method

Ingredients
  

Meatballs
  • 300 g mince pork
  • 3 water chestnuts drained and finely chopped
  • 1 egg
  • 1/2 tbsp cornflour
  • a pinch of ground white pepper
  • a pinch of salt
  • 1/2 tsp of Shaoxing rice wine
  • 1/2 tbsp of water
  • 2 spring onions finely chopped
Other
  • a handful of rice vermicelli optional
  • 3 chinese dried mushrooms soaked - reserve the liquid (or Shitaki mushrooms)
  • 1/2 Chinese leaves or iceberg lettuce
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1/4 tsp of salt
  • a pinch of white ground pepper
  • 1 tbsp of sugar

Method
 

  1. Mix all the meatball ingredients together, make sure all ingredients are combined evenly.
  2. Shape into 3 BIG meatballs. Give the meatballs a thin coating of cornflour.
  3. Fry the meatballs in medium heat (about 150'C) hot oil. Drain and set aside.
  4. In a casserole, lay half the leaves at the bottom then put all the sauce and seasoning in.
  5. Pour the mushroom soaking water in and if neccessary, pour some water in to cover up to half the height of your meatballs.
  6. Then lay the meatballs and mushrooms on top, finally complete with the rest of the leaves.
  7. Bring to the boil, then turn the heat to low, cover and cook for 5 minutes.
  8. Give it a stir and cover again, cook for another 15 minutes. Add the rice vermicelli and cook for a further 5 minutes.
  9. Serve in the casserole with steaming hot rice.