Lion's Head Chinese Recipe:
"Spicy Meatball"
NB: This is Cooky Cat. We're not gonna give you chapter and verse — your Cat expects you should know how to boil water, or slice an Onion. In this instance, because there are so many approaches to this Lion's Head recipe, for the particulars go search. Heck, nobody's asking — well one guy is [you know who you are] — so no need to give the whole spiel when it's already fully elucidated online anyway. Even the origin history. This blog is for folks who do the do. Not just for the quite obvious literary pyrotechnics Cooky Cat brings to the Cuisinaria.
Lion's Head: Big 'ol flavorful meatballs resembling the proud head of the Lion. Chinese Cabbage to resemble the mane; ideally, the Celery Cabbage version; long and narrow. Get it? Long strands of Cabbage = Lion's mane. Or, Bok Choy is also a good accompaniment. Go from there. Oh, you want something to go on, don't you? Okay ...
First, though. This is one recipe that is fairly easy to make; but, for this Cat, rather complicated to write. Not deterred, however. But, advising to search this recipe online and get a sense of the variations; then go with how you want.
The idea for this recipe was based on wanting to make the Lion's Head meatballs for a nice soup. The left over noodles were added for the second recipe which is closer to the classic. But, as we will do, shucking and jiving with elements to please this Cat's finnicky palate.
The meatball recipe is taken from The Classic Chinese Cookbook by Mai Leung, 1976 [first edition ... eat your heart out].
Lion's Head Meatballs:
1 pound ground Pork. [Makes 8 handful sized Meatballs.] Some say hand minced is the best. Decision point #1. We use store boughten fresh ground Pork; or, grind our own. Knife minced ... only when the Queen is coming to dine.
5 Chinese Mushrooms. Soak-softened in hot water. Stems removed. Minced.
[1 T Cloud Ear Mushrooms softened in hot water, minced. We omitted this one since we didn't have in the pantry. No bit whoop.]
1/2 Cup minced Water Chestnuts.
1/2 Cup minced Bamboo Shoots. We didn't have on hand, so not in our batch. Again, maybe an extra trip to the store for the Queen.
2 Scallions, minced.
1 T dry Sherry, or Chinese cooking Wine.
2 T Soy sauce. [Original recipe calls for black Soy sauce.] We don't keep it since it's rarely used. Don't tell, no one's the wiser.
1/2 tsp. Sugar.
1/8 tsp. Pepper.
1 1/2 T Cornstarch.
[1/4 tsp. MSG optional per 1976 recipe. In our kitchen ... no way!]
Preperado:
Mix it all up. I can't believe we even have to mention this step. But, you never know who's reading.
Now comes the decision point #2. How do you want to cook your balls? [Very subtle ex-wife reference.] ...
We poached the meatballs in the Chicken stock for the soup. Or, you can pan fry to get a golden crust to seal in the flavors and juices. Or, deep fry; in such case even coat with Egg dip and Panko coating, or flour. ["Panko", that is not a Dog reference ... you-know-who will get that quip.]
Decision point #3: Now for what you wanna accompany? Classic is to braise the Meatballs with thickish strands of Chinese Celery Cabbage. Braising liquid, you are on your own. Chicken broth we prefer.
We made a soup of it with thinly sliced Napa Cabbage and fresh Wonton Noodles. And some Bean Sprouts. Chopped fresh Cilantro leaves and thinly sliced Scallion for garnish. That latter ... a must have finish for all Cooky Cat Chinese dishes. And, Indian too. Okay, on just about anything savory. Kapische? Copy your Cooky Cat! You like.
Decision point #4: We served two each of the eight meatballs with the soup. Some left over cooked Noodles reserved for later. For the second dish as pictured above we stir fried coarsely chopped Napa Cabbage, Scallion sticks [consider to use them as a vegetable], Bean sprouts, and softened dry Tofu skin ["Yuba"]. Don't let that last item trip you. It's got a earthy taste and chewy texture ... nice; you like. Tossed in the remaining 4 meatballs, then the left over Noodles.
NB: The above is not the last word. You can add or subtract as your own taste directs. Our dish, it could have used a bit more color. Maybe some dark green vegetable. Or, Carrot slices for the color jazziness. You decide based on what you can imagine you'll be likey in the eating of this dish. Those meatballs though, WOW! Delicioso!
And, like we said ... garnish with chopped fresh Cilantro and thin sliced Scallion — diagonal cut please, this is Oriental after all.
That's it. You asked for it ... Happy now?
