Braised Lion's Head Meatballs
Braised Lion's Head Meatballs
Try out this simple yet delicious Chinese meatball recipe.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 10 minutes
  • Cooking Time 25 minutes
  • Yield 2 servings
  • 450 g ground chicken
  • 2 stalks spring onion, finely sliced
  • 2 tsp ginger, minced
  • 2 tsp garlic, minced
  • 6 pcs shiitake mushroom, sliced
  • 200 g chinese cabbage, thinly sliced
  • 2 L chicken stock
  • 1 Tbsp cornstarch
  • 2 Tbsp shallot oil
  • Vegetable oil for frying
  • 2½ Tbsp soy sauce
  • 1 tsp sugar
  1. Prepare the meatballs:
  2. In a bowl, combine ground chicken, sliced spring onions, 2 tsp minced ginger, 2 Tbsp light soy sauce and 1 Tbsp cornstarch, then shape them into 4 equal-sized balls
  1. Fry the meatballs:
  2. In a heated wok, add oil and fry the meatballs until golden brown all around
  1. Stir-fry the broth ingredients:
  2. In a pot, heat up shallot oil and sauté garlic
  3. Add in mushrooms, cabbage, 1 tsp soy sauce and sugar. Stir the ingredients together for about 2 minutes
  1. Boil the broth:
  2. Add in chicken stock. When the broth begins boiling, place the meatballs on top of the vegetable mix
  3. Cover pot with the lid and leave to simmer for 20 minutes. Serve hot
  1. Chef's Tips:
  2. This dish is named Lion's Head due to the massive size of the meatballs

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