Thursday, 2 June 2011

Lion Head in clear Broth (清汤狮子头)


500g Minced Pork
200g Prawns, finely chopped
1 stalk Spring Onion, chopped
1L Chicken Stock


1 egg 
1/4 cup of water
1 tbsp sesame oil
1 1/2 tbsp soy sauce
1/2 tbsp sugar
1 tbsp oyster sauce
1 1/2 tbsp cornstarch
1/2 tsp pepper

1. Mix all marinade in a bowl and marinade pork and prawns for 6 hours
2. Prepare a pot, add in 1L Chicken Stock*
3. Once the stock boils, shape the meatballs in a golf ball size and cook in stock. (So that they will look like Lion Head)
4. After 3 mins, scoop and serve
5. Enjoy!

* how to make chicken stock

1 Chicken
2 Onions, Quarted
2 Stalks Celery, Chopped
2 Carrots, Chopped
2 Potatoes, Quarted
4 bay leaves (Optional)

In a stock pot, add in 3L water and put all ingredients in. On low heat simmer for 1 hour. Leave it to cool to room temperature and strain the stock from the ingredients. (If you tear up the chicken meat, you can make a simple salad, or serve it as ipoh horfun, or just as topping for instant noodles)

Transfer stock into air tight containers and store in fridge for use. within  3 days. If frozen, its good for 1 month. (The longer you keep, the more flavourful the stock will be) This makes about 2L of stock.

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