lion-head-pork-balls-water-chestnuts

Lion's Head Pork Balls with Water Chestnuts

Total time: 30 minutes

Serves 4

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

200g - Lean pork, minced

10 pcs - Water chestnuts, finely diced

4 pcs - Chinese mushrooms, dried, soaked, finely diced

4 pcs - Silver fungus, soaked

500g - Bok choy

1 tb - Cornstarch

1 L - Chicken Stock

Seasonings

¼ tsp - Salt

¼ tsp - Sugar

¼ tsp - Ground white pepper

2 tsp - Vegetable oil

Thickenings

150ml - Chicken stock

20 pcs - American ginseng

60ml - Boiling water

⅛ tsp - Salt

⅛ tsp - Sugar

1 tsp - Cornstarch

2 tb - Water

UTENSILS

Pot, Bowls, Deep plate, Chopping board, Knife

INSTRUCTIONS

1. Soak American Ginseng in 60ml boiling water, strain and reserve the water for later usage.

2. Mix the minced lean pork with salt, sugar, starch, ground white pepper, oil, chopped water chestnut and mushrooms. Mix well, divide into 4 portions and shape into equal balls.

3. Bring 1 litre of chicken stock to a boil in a pot and add the meatballs. Lower the heat and simmer for 10 minutes.

4. In the same pot, cook the boy choy and snow fungus until done.

5. Place the meatballs, bok choy and snow fungus on a deep plate.

6. Bring 150ml of chicken stock and the Ginseng water to a boil. Thicken with a mixture of cornstarch and water. Pour it over the meatballs and the vegetables.

7. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 400g

Energy (kcal)

225.2

Carbs (g)

12.6

Proteins (g)

21.8

Fats (g)

9.2

Fibre (g)

5.0