Chinese New Year's Royal Lion's Head ( Martin Yan)

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These large meatballs are supposed to resemble the head of a lion, especially when served with cabbage leaves draped over them as a "mane". It is often served on Chinese New Year meals to symbolize happiness.

I bought this book in the 90s

My children loved it very much, the meat texture is very tender and full of  flavour. Here in this recipe you need to cover the meatballs and simmer for 20 minutes and for another 15 minutes after adding the cabbage in. This results in the water  content from the cabbage combining with the meat gravy which sweetens the whole dish, not just the gravy alone.  It is so good to go with simply a bowl of hot steamed rice.

Yes, I do think this will be very welcoming for a reunion dinner meal or any kind of special occasion.




Recipe from A Wok for all seasons and here
Makes 4 servings
Meatballs
2 tbsp diced shrimp
1 pound lean ground pork ( I used some fatty meat too)
1/4 cup water chestnut, coarsely chopped
1 green onion (including top) thinly sliced
1 egg, lightly beaten
1 and 1/2 tbsps cornstarch
1 and 1/2 tbsp soy sauce
1 tbsp Shao Hsing wine or dry sherry
1/2 tsp sugar

Vegetable oil for deep-frying

1 tsp minced fresh ginger
1 tsp minced garlic
1 and 1/2 cup chicken broth
1 tsp sugar
1/2 tsp salt
Pinch of white pepper
8 large Chinese (napa) cabbage leaves
1/2 tsp sesame oil



Preparation
Soak the shrimp in warm water for 30 minutes. Chop it finely and mix in with all other meatball ingredients.
Set aside for 30 minutes.
Shape into 4 large meatballs.


Cooking
Over high heat, heat up wok with 2 inches oil ( I used only 1 inch oil, used pan-fry method).
Cook  meatballs for 3 minutes or until golden brown.
Transfer meatballs to a plate, leaving only 2 tablespoons oil on the wok.
Bring heat to high heat, add in ginger and garlic. Cook and stir until fragrant, about 5 seconds.
Add in meatballs, broth, sugar, salt and pepper, bring to boil.
Cover and simmer for 20 minutes ( medium-low heat).
Place cabbage over the meatballs, cover and simmer for 15 minutes ( I placed it around the edge and bottom of the pot).
Sprinkle with sesame oil before serving.


Tip: If you like to have thicker sauce, transfer meatballs and cabbage to a plate. Add 3 tablespoons cornstarch mixed with 1/3 cup water to sauce. Cook and stir until sauce boils and thickens.

ingredients to be marinated

stir and mix to a paste form

shape into 4 large meatballs

instead of deep-frying, I had about 1 inch oil on the hot pan and fry both sides.

broth, sugar, salt, pepper goes in, bring to boil

cover and simmer for 20 minutes