Braised Chicken Meatballs (红烧狮子头)
Servings Prep Time
5servings 10minutes
Cook Time
Servings Prep Time
5servings 10minutes
Cook Time
  • 400g minced chicken
  • 100g Del Monte mixed vegetables
  • 1 egg
  • 4 water chestnutspeeled and chopped
  • 10g cornstarch
  • 1tbsp light soya sauce
  • 1 1/2tsp salt
  • 1/2stalk spring onionchopped
  • cooking oilenough to deep fry
  • 1bunch bok choy
  • 6slices ginger
  • 1/2stalk spring onionsliced
  • 1tbsp light soy sauce
  • 1tbsp dark soy sauce
  • 1tbsp cooking wine
  • 500ml water
  • 1/2tsp salt
  • 20g rock sugar
  • cornflour water2 tbsp cornflour + 2 tbsp water
Step 1: Prepare the meatballs
  1. 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.
  2. 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.
  3. Lower the heat and drain the excess oil, leaving enough to coat the pan.
Step 2: Prepare the gravy
  1. Add the sliced ginger and spring onion and fry for 1 minute.
  2. Mix the light soy sauce, dark soy sauce, and cooking wine together before adding to the saucepan.
  3. Add the water and bring the gravy to a boil then let the meatballs simmer for 15 minutes.
  4. Add rock sugar and salt to the gravy and stir to dissolve.
  5. Add cornflour water to the gravy and stir to thicken. Remove from heat.
Step 3: Serve
  1. 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.