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Lion's Head

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“This is called Lion's Head because the meatballs surrounded by bok choy look like a male lion's head with a mane. This is Chinese 'comfort food'. I like to make this on lazy winter Sunday afternoons while watching old movies on TV. When served over steamed rice, this becomes a one-dish meal. This is another of Madame Wong's terrific recipes and comes from the Yangchow area of China.”
READY IN:
2hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pound ginger and green onion with back of knife or cleaver.
  2. Put into a bowl with the water.
  3. Set aside 10 minutes.
  4. Strain green onion and ginger out of the water, reserving water.
  5. Put ground pork into a bowl.
  6. Add green onion and ginger water, sherry, 1 Tablespoon soy sauce, 1/2 teaspoon salt and 1 Tablespoon cornstarch.
  7. Mix well with your hand in one direction.
  8. Form meat mixture into 4 large balls.
  9. Using your hands, lightly coat balls with dissolved cornstarch.
  10. Heat 4 tablespoons peanut oil in a wok.
  11. Fry balls one at a time until they are brown.
  12. Baste with hot oil to facilitate browning.
  13. Remove carefully and set aside.
  14. Heat 2 tablespoons oil in the wok.
  15. Stir-fry bok choy for 2 minutes.
  16. Place meatballs on top of fried bok choy.
  17. Add 2 tablespoons soy sauce and stock.
  18. Cover and simmer for 1 hour.
  19. Add sugar.
  20. Bring to boil for 2 minutes.
  21. If the gravy is too watery, thicken with a little cornstarch dissolved in cold water.
  22. Serve over steamed rice.

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