Lee Kum Kee Lion’s Head Meatballs
Recipe - The Fresh Grocer - Corporate
Lee Kum Kee Lion’s Head Meatballs
Prep Time20 Minutes
Servings6
Cook Time30 Minutes
Ingredients
1 lb ground chicken
3/4 lb ground pork
1/2 tbs Lee Kum Kee Minced Ginger
3 stalks scallions, chopped
1 large shallot, finely chopped
2 tsp Lee Kum Kee Pure Sesame Oil
2 tbs olive oil
1 tbs vegetable oil
1/2 tsp kosher salt
2 tbs Lee Kum Kee Panda Brand Cooking Soy Sauce
1 tbs Lee Kum Kee Pure Sesame Oil
4 thin slices ginger
2 stalks scallions, cut into 2”-long pieces
4 oz shiitake mushrooms, sliced
2 lbs napa cabbage, chopped
1 1/2 cups chicken stock
2 tbs Lee Kum Kee Panda Brand Cooking Soy Sauce
1 tbs Lee Kum Kee Panda Brand Oyster Flavored Sauce
6 oz baby bok choy, quartered
Directions
- For the Meatballs: Add the ground chicken, ground pork, Lee Kum Kee Minced Ginger, scallions, shallot, Lee Kum Kee Pure Sesame Oil, salt, and Lee Kum Kee Panda Brand Cooking Soy Sauce to a bowl.
- Mix in one direction until combined and develops the consistency of a paste.
- Then mix in the olive oil and portion the mixture into 6 balls.
- Heat the vegetable oil in a large pan over medium low heat.
- Add the meatballs to the pan and cook on each side for 4 minutes.
- Remove the meatballs from the pan and set them aside.
- For the Sauce: Heat the Lee Kum Kee Pure Sesame Oil in the pan over medium low heat.
- Add the ginger and scallion and sauté for 1 minute until fragrant.
- Transfer the meatballs back to the pan.
- Add in the shiitake mushrooms, the thicker pieces of napa cabbage, chicken stock, Lee Kum Kee Panda Brand Cooking Soy Sauce, and Lee Kum Kee Panda Brand Oyster Flavored Sauce.
- Bring the mixture to a simmer.
- Cover with a lid and cook over medium heat for 15 minutes.
- Add in the thinner pieces of cabbage and bok choy.
- Cover and cook for another 5-10 minutes until the cabbage and bok choy are cooked.
- Remove the pot from heat and enjoy!
20 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Directions
- For the Meatballs: Add the ground chicken, ground pork, Lee Kum Kee Minced Ginger, scallions, shallot, Lee Kum Kee Pure Sesame Oil, salt, and Lee Kum Kee Panda Brand Cooking Soy Sauce to a bowl.
- Mix in one direction until combined and develops the consistency of a paste.
- Then mix in the olive oil and portion the mixture into 6 balls.
- Heat the vegetable oil in a large pan over medium low heat.
- Add the meatballs to the pan and cook on each side for 4 minutes.
- Remove the meatballs from the pan and set them aside.
- For the Sauce: Heat the Lee Kum Kee Pure Sesame Oil in the pan over medium low heat.
- Add the ginger and scallion and sauté for 1 minute until fragrant.
- Transfer the meatballs back to the pan.
- Add in the shiitake mushrooms, the thicker pieces of napa cabbage, chicken stock, Lee Kum Kee Panda Brand Cooking Soy Sauce, and Lee Kum Kee Panda Brand Oyster Flavored Sauce.
- Bring the mixture to a simmer.
- Cover with a lid and cook over medium heat for 15 minutes.
- Add in the thinner pieces of cabbage and bok choy.
- Cover and cook for another 5-10 minutes until the cabbage and bok choy are cooked.
- Remove the pot from heat and enjoy!
