Asian Lion'S Head Meatball
|Ground pork||1 Pound|
|Dark soy sauce||3 Tablespoon|
|Chinese rice wine||1 Tablespoon|
|Scallion||1 , finely chopped (1 Stalk)|
|Finely chopped ginger root||1 Teaspoon|
|Water chestnuts||4 , peeled and chopped (Fresh)|
|Egg||1 , lightly beaten|
|Tapioca starch||4 Tablespoon, dissolved in 8 tablespoon chicken broth|
|Chicken broth||8 Tablespoon|
|Chinese cabbage||1 Pound|
|Peanut oil/Vegetable oil||2 Tablespoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Tapioca starch||1 Tablespoon, dissolved in 2 tablespoon cold water|
|Cold water||2 Tablespoon, dissolved in 2 tablespoon cold water|
Mix the ground pork with 2 Tbs of the soy sauce, the wine, scallion, ginger, water chestnuts, egg, and 1 Tbs of the tapioca starch chicken broth mixture.
Shape the meat mixture into 4 to 6 balls.
Wash the Chinese cabbage.
Cut each stalk in half lengthwise, then slice the pieces crosswise at 3 inch (7.5 cm) intervals.
Arrange the cabbage in a layer on the bottom of a heavy 2 to 3 quart ovenproof casserole or large pot.
Heat the oil in a wok.
Give the remaining tapioca starch chicken broth mixture a quick stir to recombine it.
Dip the meatballs into the tapioca starch, coating them thoroughly and brown them in the wok; turn only once.
Gently remove the meatballs from the wok and place them on the bed of cabbage in the casserole.
Add sugar, the remaining 1 Tbs of soy sauce, and chickenbroth and bring to a boil.
Then cover the casserole tightly, reduce to low heat and simmer for about an hour.
Arrange the cabbage on a platter with the meatballs on top.
Thicken the sauce by adding 1 Tbs tapioca starch mixed with 2 Tbs water.
Pour the gravy over the meatballs.