Скачать или смотреть Lions head meatballs/狮子头 recipe for Chinese New Year

This dish is essentially Chinese style meatballs, first fried to brown the surface and to set its shape, then slowly cooked through by simmering in a soy sauce braising liquid. The braising liquid eventually gets turned into a sauce after by thickening with cornstarch.

It's perfect over rice, and the water chestnuts add a wonderful crunch to the meatballs. It gets its name because the meatballs are meant to resemble the head of the Chinese guardian lion, there is definitely no lion in this recipe at all

For the meatballs:
400g fatty minced pork
15g ginger, grated
15g spring onions, finely sliced
1 egg
40g Panko
30g shaoxing wine
30g soy sauce
15g oyster sauce
1/2 tsp white pepper
1/4 tsp five spice
1 tsp cornstarch
40g chicken stock
50g water chestnuts, diced
combine all the ingredients together and slap the paste between your hands to knock out the air pockets between the meat, this prevents the meatballs from breaking apart
shape into small bite sized balls and deep fry at 180C till nicely browned. It should only take 2-3 minutes

For the sauce,
1 tbsp cooking oil
2 garlic cloves
2 dried chillis(optional)
30g ginger, in large chunks
20g spring onions, white portion in large chunks
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp oyster sauce
360g chicken stock

Sauté the garlic, ginger, spring onion, and dried chili in the oil on medium heat for about 2 minutes. Add in the liquid ingredients and bring to a boil. Then add in the fried meatballs and allow to simmer on low heat for 10 minutes. Turn off and add cornstarch slurry to thicken!

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