Chicken “Lion Head” with Golden Pumpkin Sauce (Eng/CN)
Ingredients for chicken “Lion Head” meatballs:
320g chicken, minced
2 large eggs, grade A
¾ cup breadcrumbs
½ Chinese turnip, chopped
1⁄3 cup scallion, minced
2½ tbsp water
2 tbsp light soy sauce
1 tbsp sesame oil
2 tsp ginger, grated
2 tsp sugar
1 tsp dark soy sauce
1 tsp corn starch
2 red chilies, chopped
1 pinch white pepper
Ingredients for golden pumpkin sauce:
2 cups pumpkin, steamed
2 cups water
½ can MARIGOLD Evaporated Filled Milk
½ large tomato, chopped
¼ cup vegetable oil
2 tbsp oyster sauce
4 cloves garlic
5 dried chilies, chopped
2 pinches salt
White pepper to taste
Ingredient for garnish:
Bok Choy, steamed
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Chicken “Lion Head” meatballs
Place chicken in a large bowl, add in water and mix well until fully soaked.
Add in corn starch, sugar, white pepper, light soy sauce, dark soy sauce, ginger and mix well.
Add in red chilies, turnip, scallions and mix. Add egg and mix again.
Then add in breadcrumbs to mix well. Add more breadcrumbs if the meatball is too soft.
Add in sesame oil and mix until it forms a soft paste.
Shape the paste into meatballs (approximately 80g/meatball).
Heat vegetable oil in a pan. Place the meatballs in the pan and fry until the shape is set and they are evenly browned.
Steam the browned meatballs in a steamer with medium heat until the meat is thoroughly cooked for 30 to 40 minutes.
Golden pumpkin sauce
Puree the steamed pumpkin in a food processor.
Heat up oil, add in the garlic, dried chilies, chopped tomato, water, oyster sauce, pumpkin puree and stir.
Add in MARIGOLD Evaporated Filled Milk, white pepper, salt and simmer for 3 minutes.
Ready to serve with Chicken ‘Lion Head’ Meatballs.
To form a round meatball shape, place desired amount of meat into cling wrap, pull the sides up over the meat and twist. Keep chilled overnight.