Lion's Head
You can enjoy these pork meatballs on any day of the year. The meatballs get their name from their shape, which resembles a lion’s head. Lions are a very auspicious symbol in Chinese culture and stand for prosperity, power and strength.
Preparation time: over 30 minutes
Ingredients for 6 meatballs
Ingredients
Shan'shi ingredients
- 2 tbsp Shan' Shi oyster sauce
- 2 tbsp Shan' Shi wok sauce
- 2 tsp Shan'Shi sesame oil
- 2 tsp Shan' Shi wok oil
- 1 liter Shan' Shi peanut oil
Additional ingredients
- 600 g minced pork
- 10 leaves chinese cabbage (Napa)
- 100 ml chinese Shaoxing cooking wine (if not available, replace with cooking sherry)
- 30 g shiitake mushrooms (sliced) (if fresh mushrooms are not available, dried mushrooms can be used by soaking them in water for 30 minutes and then squeezing them out)
- 30 g spring onions (chopped)
- 1 tbsp ginger
- 1 tbsp garlic
- 300 g corn starch
- 1 egg white
- 2 tsp. salt
- 2 tbsp sugar
Preparation
Place the minced pork in a bowl with the garlic, spring onions, oyster sauce, 1 tbsp wok sauce, 1 tsp sesame oil, 50 g cornstarch, 1 tsp salt, 1 tbsp sugar and 1 egg white. Mix well with your hands until the mixture has a paste-like consistency. Use this paste to form your Lion’s Head meatballs. Traditionally, they are quite large, so prepare each meatball with a handful of paste, work it until it is firm and round, then toss it in the cornstarch until it is fully coated.
Fry them in the pan until they are golden brown and set aside.
Heat a pan over a medium heat and add the wok oil, garlic, ginger and shitake mushrooms and cook for one minute. Add cabbage leaves. Put the balls into the pot, add water, 1 tbsp sugar, 1/2 tsp salt and 1 tbsp wok sauce, cover with a lid and simmer for 3 minutes. Add the Shaoxing wine and cook for 10 minutes over a medium heat, then reduce the heat and cook for a further ten minutes.
Tip :
Don’t forget to serve your lion’s head meatballs with a bowl of hot rice.
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Chinese Lemon Chicken
Nissara's Chinese Lemon Chicken
CHINA
In Asia, food is a big part of the culture and when my sisters come to visit, cooking is always a family affair 🙂
Preparation time: 45 minutes
Ingredients for: 4 people
Ingredients
Shan'shi ingredients
- 1 L Erdnussöl (for frying)
- 2 tbsp Woksauce
- 1 tbsp Woköl (for cooking)
- 1 tbsp sweet chili sauce
- 1 tbsp rice Reisessig
Additional ingredients
- 800g chicken breast
- 300 g all-purpose flour
- 2 tbsp sugar
- ½ tsp salt
- 2 tbsp lemon juice
- 1 tsp grated lemon zest
- 1 tsp grated ginger
- 2 eggs white
- 1 tbsp chopped spring onions
- 1 tsp sesame seeds
preparation
In this recipe, made with the help of my loved ones, we’ll show you how to make a delicious lemon chicken, a Chinese classic that’s also popular in the West.
Dice the chicken breasts and place in a large bowl, add the Protein and Salt , mix well and set aside.
Place the flour in a large container and toss the chicken cubes in it until each piece is completely coated in flour.
Heat the Erdnussöl in a wok, add the chicken and fry until golden brown (you can of course also use an electric or air fryer).
Once the chicken is done, remove from the oil and place on a piece of kitchen paper to soak up the excess oil.
Now it’s time to prepare the lemon sauce: In a separate bowl, mix together the squeezed lemon juice, grated lemon zest, grated ginger, sugar, Woksauce , sweet chili sauce, and Reisessig .
Heat the wok oil in a separate wok, stir in the lemon sauce and cook for 2/3 minutes. Add the fried chicken and stir until the sauce reduces and the chicken is translucent.
Sprinkle with sesame seeds and spring onions and serve on a tray.
Tip:
Serve with lemon slices.
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Thai Stir Fry Beef with Basil and Chili
Thai Stir Fry Beef with Basil and Chili
THAILAND
This is a popular dish in Thailand, eaten by thousands of people every day.
Preparation time: 30 minutes
Ingredients for: 4 people
A few years ago, the first survivors to be rescued from Tham Luang Cave asked for this dish as their first real meal after starving in the cave for two weeks.
preparation
Thinly slice the beef and set aside. Crush the garlic and fresh chili in a mortar.
Heat the Erdnussöl in a wok and add the curry paste, leave to stand for a few minutes so that the curry can develop its flavor.
Add the crushed garlic and chili, cook for a minute, then stir in the beef.
Continue cooking for a few minutes until the meat begins to brown, then add the sugar, Woksauce , Sojasauce , and chopped basil.
Cook for another 3/4 minute and then serve.
Garnish with fresh basil and chili.
Tip:
In Thailand, this dish is usually served with jasmine rice and a fried egg.
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