Lions Heads Meatballs

Description

Typically this uses ground pork but it is also good with ground chicken. These are good served over noodles or rice as part of an asian meal. Adapted from martha stewart entertaining

Ingredients

• Chinese Cabbage
• Gingerroot
• Water
• Sherry Wine
• Pepper
• Ground Chicken
• Vegetable Oil
• Kosher Salt
• Cornstarch
• Cold Water
• Chicken Broth

Instructions

1. Remove 5 outer leaves of cabbage and cut off crinkly tops of cabbage and reserve for another dish
2. Cut the thick white ribs into 2 1 / 2 inch wide pieces
3. Crush ginger wiht dull edge of a knife and then soak it in 2 / 3 cup cold water for 15 minutes
4. Discard ginger but reserve water
5. In a large mixing bowl combine ginger water, sherry and pepper
6. Add ground chicken to mixture, mixing well to combine all
7. Heat a wok on the stove, add 5 tablespoons oil and heat until hot
8. Add sliced cabbage to wok and stir-fry for 1 minute
9. Stir in salt and cook for 2-5 more minutes
10. Remove cabbage and arrange in bottom of a 8-quart casserole
11. In a small cup or bowl mix together cornstarch and water
12. Dipping your hands into the mixture roll ground meat mixture into 16 meatballs
13. Place meatballs on a cookie sheet
14. In a skillet heat 2-3 tablespoons oil and then fry the meatballs in the hot oil, turning the meatballs so they brown on all sides
15. Arrange the meatballs on top of cabbage in casserole
16. Pour chicken broth over meatballs and then cover with whole cabbage leaves
17. Simmer for 3 hours
18. Serve hot