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Chinese Lionhead Meatballs
Chinese Lionhead Meatballs

Before you jump to Chinese Lionhead Meatballs recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Healthy eating is today a good deal more popular than before and rightfully so. The overall economy is affected by the number of men and women who are suffering from health conditions such as high blood pressure, which is directly related to poor eating habits. Even though we’re incessantly being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. Most people typically think that healthy diets call for a great deal of work and will significantly alter how they live and eat. Contrary to that information, people can alter their eating habits for the better by implementing a couple of small changes.

The first change to make is to pay more attention to what you purchase when you do your food shopping because it is likely that you have the tendency to pick up many of the things without thinking. As an example, if you eat cereal for your breakfast, do you ever check to see what the sugar and salt content is before buying? One nutritious alternative that can give you a good start to your day is oatmeal. You don’t like eating oatmeal on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one simple change to your diet has been achieved.

Obviously, it’s not at all hard to start incorporating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to chinese lionhead meatballs recipe. To make chinese lionhead meatballs you need 42 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Chinese Lionhead Meatballs:
  1. Provide Meatballs
  2. Use 1 pound ground pork
  3. Get 3 tablespoons soy sauce
  4. Provide 1-1/2 tablespoon sugar
  5. You need 1 tablespoons Shaoxing wine
  6. Use 8 ounces water chestnuts
  7. Use 1 cup panko breadcrumbs
  8. Prepare 1 teaspoon sesame seed oil
  9. You need 1/2 teaspoon ground ginger
  10. Prepare 1 tablespoon minced garlic
  11. Prepare 2 tablespoons water
  12. Use 3 large eggs
  13. Get 1 teaspoon salt
  14. Take 1 cup peanut oil to fry in
  15. Use Bok Choy
  16. Provide 1-1/2 pound bok-choy
  17. Provide 1 teaspoon sesame seed oil
  18. Take 1 teaspoon salt
  19. Take 1 tablespoon soy sauce
  20. Use Steaming
  21. You need 1 quart water
  22. Take 1 tablespoon salt
  23. Provide Broth
  24. You need 1/4 cup peanut oil you used to fry meatballs
  25. Provide 1/3 cup all purpose flour
  26. Provide 1/2 teaspoon salt
  27. You need 1/2 teaspoon ground white pepper
  28. You need 1 tablespoon soy sauce
  29. Get 1-1/2 pints chicken broth
  30. Provide 1 splash sesame seed oil
  31. Take Garnish optional
  32. Get 1/4 cup thinly sliced scallions
  33. Take 1 teaspoon soy sauce
  34. Prepare 1/2 teaspoon rice vinegar
  35. Use 1 splash roasted sesame seed oil
  36. Get 1 teaspoon honey
  37. Provide Rice optional
  38. Take 1 cup long grain rice
  39. Get To taste salt
  40. Prepare 2 tablespoons soya sauce
  41. Get 2 cup steam water with drippings from meatballs and bok-choy
  42. Get 1/4 cup peanut oil used to fry meatballs
Steps to make Chinese Lionhead Meatballs:
  1. Mix the meatball ingredients. It may be a bit runny if so add a little more panko breadcrumbs. If to hard add a little water.
  2. Heat the oil. Form the meatballs and fry the meatballs in the oil. The meatballs will be just sticky but firm enough to form. Get the water boiling in the steamer so it will be ready to steam. Get a good crust on the outside of the meatballs. No need to get the meatballs done, that will happen when you steam it.
  3. Wash the bok-choy very carefully separate the stalks/ribs.
  4. If you are using baby bok-choy just trim the ends. If using bigger bok-choy cut the big parts of the stalks into small portions. Coat the bok-choy with sesame seed oil, soya sauce, and salt. Let sit and marinate for 10 minutes. Steam the bok-choy with the fried meatballs for 30-40 minutes.
  5. In the pot with the flour mixture add and reduce the chicken broth to half. When the bok-choy and meatballs are done dip into bowls or plates, and add some of the broth.
  6. Slice the scallions and mash gently with a fork to separate the rings. Add to a bowl with soya sauce, honey, sesame oil, and vinegar serve over the top as an option, or just serve with meatballs over the top of rice, and bok-choy with the sauce. I hope you enjoy!!!
  7. Add oil to pot and sauté the rice. Add 1 tablespoon of soy sauce and splash of sesame seed oil. The water should still be hot.
  8. Measure out 2 cups and add to the sauteeing rice. Bring to a boil and simmer. Add the rest of the soya sauce.
  9. When craters form cover and turn off the heat and let rest covered and undisturbed for 20 minutes. Fluff with a utensil and serve.

This is a well-known holiday recipe for example Chinese New Year. Basically this is large fried Chinese meatballs. And we are having a braised version today. Chinese pork meatballs are also called lion's head (狮子头, shi zi tou). They feature tender, moist, and light meatballs with a savory taste.

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