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Lion's Head, Lo-style


Lion's Head, Lo-style
For the Lion’s head balls:
1 pound chicken cutlets, minced
6 Tablespoons water chestnuts, cut into one-eighth-inch pieces
1/2 cup scallions, sliced thinly
2 Tablespoons oyster sauce
2 teaspoons rice wine
4 teaspoons sesame oil
1 teaspoon salt
1 Tablespoon sugar
pinch white pepper
4 Tablespoons egg whites, beaten
2 teaspoons corn oil
For the Sauce:
1 and 1/2 Tablespoons cornstarch mixed with an equal amount of water
4 teaspoons double black soy sauce
2 teaspoons sugar
2 Tablespoons oyster sauce
For preparing the dish:
3 Tablespoons peanut oil
1 and 1/2 cups chicken stock or broth
For the vegetable:
1 pound Shanghai cabbage or small bokcai
1. Mix all Lion’s Head ingredients in a bowl thoroughly. Scoop all into your hands and slap it against the bottom of the bowl. Do this nine times as it provides cohesiveness.
2. Refrigerate, covered, for four or more hours.
3. Mix sauce ingredients and set aside in a bowl.
4. Remove minced chicken mixture form the refrigerate and make four large round balls, and very slightly flatten them.
5. Heat oil in a wok or frypan then add balls of chicken and fry on one side about two minutes until browned. Turn over and do the same for the second side, then add the chicken stock and bring to the boil, lower the heat and simmer for four minutes, turn over and simmer another three minutes. Remove them to a pre-heated bowl and set aside.
6. Blanch the vegetable in salted water for up to three minutes or until tender. Remove, drain, and put around the edges of a preheated platter.
7. Heat the sauce mixture until it bubbles, then immediately add the cooked chicken balls and stir until the sauce thickens, Then remove the Lion’s Head chicken balls to the center of the platter, pour the sauce over them, and serve.

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