Lion's head meatballs
By Kenneth Lo
Ingredients:
- 1 kg minced pork.
- 4 tablespoons soy sauce.
- 1 tablespoon Chinese wine or dry sherry.
- 1 1/2 tablespoons sugar.
- 1 cm piece root ginger, peeled and finely chopped.
- 1/2 teaspoon freshly ground black pepper.
- 1 tablespoon sesame oil.
- 4 tablespoons vegetable oil.
- 500ml cold water.
- 1 tablespoon cornflour.
- 2 tablespoons cold water.
Method:
1- In a bowl mix together the pork, one tablespoon soy sauce, wine, 1/2 tablespoon sugar, ginger, pepper and sesame oil until everything is thoroughly blended. Beat well, then form into 4 equal-size meatballs.
2- Heat a wok, then add 4 tablespoons vegetable oil. Add the meatballs and brown thoroughly all over. Put the water into a pan and bring to the boil. Gently transfer the meatballs to the pan, add the remaining soy sauce and sugar, cover and simmer gently for about 3 hours, checking from time to time to see that the liquid has not all evaporated.
3- After 3 hours, the meatballs should be ready. Lift out the meatballs, drain and place on a serving dish. Keep warm while you thicken the sauce by stirring in the blended cornflour and water. When thickened, pour the sauce over the meatballs and serve immediately.
Ingredients:
- 350g chicken breast, cut into 2.5cm slices.
- 1 teaspoon salt.
- 1 teaspoon Chinese wine or dry sherry.
- 1/2 tablespoon soy sauce.
- 2 tablespoons cornflour.
- 4 tablespoons chicken stock.
- 1egg yolk.
- Pinch of freshly ground white pepper.
- 3 tablespoons plain flour.
- 600ml vegetable oil.
- 3 tablespoons sugar.
- 3 tablespoons fresh lemon juice.
- 1 teaspoon sesame oil.
- Lemon slices and rind, to garnish.
Method:
1- Mix the chicken pieces in a bowl with half the salt, the wine, the soy sauce, one tablespoon of cornflour, one tablespoon of chicken stock, egg yolk and white pepper. Marinate for about 10 minutes.
2- Dust the chicken pieces with the plain flour. Heat the oil in a wok to 180º or until a cube of bread browns in 30 seconds. Add the chicken and deep-fry until golden brown, about 1 minute. Remove and drain on paper towels.
3- Pour off all but 1 tablespoon of the oil from the wok and reheat. Add the sugar, lemon juice, remaining salt, sesame oil and cornflour blended with the remaining chicken stock to thicken the sauce. Pour the sauce over the chicken slices and serve, garnished with lemon slices and then strips of lemon rind.
Enjoy it and stay tuned for more updates!
Fried Chicken Slices in Lemon Sauce
By Kenneth Lo
Ingredients:
- 350g chicken breast, cut into 2.5cm slices.
- 1 teaspoon salt.
- 1 teaspoon Chinese wine or dry sherry.
- 1/2 tablespoon soy sauce.
- 2 tablespoons cornflour.
- 4 tablespoons chicken stock.
- 1egg yolk.
- Pinch of freshly ground white pepper.
- 3 tablespoons plain flour.
- 600ml vegetable oil.
- 3 tablespoons sugar.
- 3 tablespoons fresh lemon juice.
- 1 teaspoon sesame oil.
- Lemon slices and rind, to garnish.
Method:
1- Mix the chicken pieces in a bowl with half the salt, the wine, the soy sauce, one tablespoon of cornflour, one tablespoon of chicken stock, egg yolk and white pepper. Marinate for about 10 minutes.
2- Dust the chicken pieces with the plain flour. Heat the oil in a wok to 180º or until a cube of bread browns in 30 seconds. Add the chicken and deep-fry until golden brown, about 1 minute. Remove and drain on paper towels.
3- Pour off all but 1 tablespoon of the oil from the wok and reheat. Add the sugar, lemon juice, remaining salt, sesame oil and cornflour blended with the remaining chicken stock to thicken the sauce. Pour the sauce over the chicken slices and serve, garnished with lemon slices and then strips of lemon rind.
Enjoy it and stay tuned for more updates!
