by ShareFood Writer 31st March 202031st March 2020 written by ShareFood Writer 31st March 202031st March 2020 Braised Chicken Meatballs (红烧狮子头) Print Recipe Servings Prep Time 5 servings 10 minutes Cook Time 35 minutes Servings Prep Time 5 servings 10 minutes Cook Time 35 minutes Braised Chicken Meatballs (红烧狮子头) Print Recipe Servings Prep Time 5 servings 10 minutes Cook Time 35 minutes Servings Prep Time 5 servings 10 minutes Cook Time 35 minutes Ingredients 400 g minced chicken 100 g Del Monte mixed vegetables 1 egg 4 water chestnuts peeled and chopped 10 g cornstarch 1 tbsp light soya sauce 1 1/2 tsp salt 1/2 stalk spring onion chopped cooking oil enough to deep fry 1 bunch bok choy Gravy 6 slices ginger 1/2 stalk spring onion sliced 1 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp cooking wine 500 ml water 1/2 tsp salt 20 g rock sugar cornflour water 2 tbsp cornflour + 2 tbsp water Instructions Step 1: Prepare the meatballs In a mixing bowl, add the minced chicken, water chestnuts, mixed vegetables, spring onion, egg, corn starch, light soya sauce and salt. Use your hands or spatula to mix well. Form the meatball mixture into round shapes. Heat oil in a large saucepan to 200℃ and fry until the meatballs are golden brown. #Tip: shape the meatballs while frying with a spoon and spatula. Lower the heat and drain the excess oil, leaving enough to coat the pan. Step 2: Prepare the gravy Add the sliced ginger and spring onion and fry for 1 minute. Mix the light soy sauce, dark soy sauce, and cooking wine together before adding to the saucepan. Add the water and bring the gravy to a boil then let the meatballs simmer for 15 minutes. Add rock sugar and salt to the gravy and stir to dissolve. Add cornflour water to the gravy and stir to thicken. Remove from heat. Step 3: Serve Blanch the bok choy in boiling water for 2-3 minutes then arrange on a serving plate. Plate the meatballs over the bok choy and spoon the gravy over them.