Recipes - Chinese

Hong Shao Shi Zi Tou (Red Braised Lion’s Head Meatballs)
Hong-Shao-Shi-Zi-Tou


This ‘red’ version of Lion’s Head Meatballs is stewed in soy sauce and chicken stock which results in a darker coloured dish. The large size of the meatball is said to resemble the head of the lion with the surrounding wombok representing the mane. Meatballs are pan-fried then stewed until they are fully infused with the stock and soy sauce. When served with rice, this Chinese dish evokes the warmest of childhood memories.
Cooking Time: 60mins - 120mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Chinese









Ingredients:

2-3 tsp potato flour
2-3 tsp water
700g pork mince
4 tbsp water
8 large water chestnuts (minced)
3 spring onions (sliced thinly)
3 tsp ginger (minced)
2 tsp sesame oil
3-4 tbsp oil
1 tbsp rice wine
½ tsp salt
550g wombok (root end trimmed and leaves separated)
2-3 tbsp cornstarch (for dusting the pork balls)

Stewing

2 tbsp dark soy sauce
2 tbsp light soy sauce
2 tsp brown sugar
1¼ cup chicken stock




Steps:

Making the Meatballs

  1. To make potato flour slurry (use equal parts water and starch, approximately 2-3 tsps each. Alternatively cornstarch could be used, though it will not be as gelatinous a sauce). Set aside.
  2. Combine pork and water. Mix meat in one direction for a few minutes and keep mixing until it is somewhat fluffy and cohered. Add minced water chestnuts, minced scallion, minced ginger, sesame oil, rice wine and salt. Mix well and form into 5 large meat balls, approximately 170g each, or 6-7 cm in diameter.
  3. Dust meatballs in cornstarch and remove excess. Then set aside.
  4. Heat wok with 3 tbsps of oil over medium heat; when wok oil is just barely smoking, add meat balls one at a time and fry, rolling and turning very gently, until slightly firm and browned. Remove from heat.
  5. Clean wok, heat to medium, add water, put in wombok leaves, cover and steam for 5 mins or until leaves are flexible. Remove and allow it to cool enough to handle.

Stewing

  1. Line claypot or small casserole with 2/3 of the wombok. Gently five meatballs, then pour in chicken stock, sugar and soy sauce. Lay remaining wombok over meat, cover and braise meatballs for 1½ hours on top of stove.
  2. When done, dish out meatballs to a serving plate. Arrange braised wombok in a circular pattern, around the meatballs. Stew to reduce braising liquid to desired flavour intensity and add a stream of slurry until liquid is thickened. It should coat spoon thickly, but still runny. Pour over Lion’s Head Meatballs and garnish with spring onions.

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Hong Shao Shi Zi Tou (Red Braised Lion’s Head Meatballs)

Hong Shao Shi Zi Tou (Red Braised Lion’s Head Meatballs)

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This ‘red’ version of Lion’s Head Meatballs is stewed in soy sauce and chicken stock which results in a darker coloured dish. The large size of the meatball is said to resemble the head of the lion with the surrounding wombok representing the mane. Meatballs are pan-fried then stewed until they are fully infused with the stock and soy sauce. When served with rice, this Chinese dish evokes the warmest of childhood memories.

Cooking Time: 60mins - 120mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Chinese
Ingredients

2-3 tsp potato flour
2-3 tsp water
700g pork mince
4 tbsp water
8 large water chestnuts (minced)
3 spring onions (sliced thinly)
3 tsp ginger (minced)
2 tsp sesame oil
3-4 tbsp oil
1 tbsp rice wine
½ tsp salt
550g wombok (root end trimmed and leaves separated)
2-3 tbsp cornstarch (for dusting the pork balls)

Stewing

2 tbsp dark soy sauce
2 tbsp light soy sauce
2 tsp brown sugar
1¼ cup chicken stock

Instructions

Making the Meatballs

  1. To make potato flour slurry (use equal parts water and starch, approximately 2-3 tsps each. Alternatively cornstarch could be used, though it will not be as gelatinous a sauce). Set aside.
  2. Combine pork and water. Mix meat in one direction for a few minutes and keep mixing until it is somewhat fluffy and cohered. Add minced water chestnuts, minced scallion, minced ginger, sesame oil, rice wine and salt. Mix well and form into 5 large meat balls, approximately 170g each, or 6-7 cm in diameter.
  3. Dust meatballs in cornstarch and remove excess. Then set aside.
  4. Heat wok with 3 tbsps of oil over medium heat; when wok oil is just barely smoking, add meat balls one at a time and fry, rolling and turning very gently, until slightly firm and browned. Remove from heat.
  5. Clean wok, heat to medium, add water, put in wombok leaves, cover and steam for 5 mins or until leaves are flexible. Remove and allow it to cool enough to handle.

Stewing

  1. Line claypot or small casserole with 2/3 of the wombok. Gently five meatballs, then pour in chicken stock, sugar and soy sauce. Lay remaining wombok over meat, cover and braise meatballs for 1½ hours on top of stove.
  2. When done, dish out meatballs to a serving plate. Arrange braised wombok in a circular pattern, around the meatballs. Stew to reduce braising liquid to desired flavour intensity and add a stream of slurry until liquid is thickened. It should coat spoon thickly, but still runny. Pour over Lion’s Head Meatballs and garnish with spring onions.

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