Lee Kum Kee Lion’s Head Meatballs
Recipe - Gourmet Garage 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
Shop Ingredients
Makes 6 servings
Not Available
Not Available
Ginger Root
$1.56 avg/ea$0.31/oz
Organic Scallions, 1 each
$2.49
Fresh Shallots, 1 ct, 6 oz
$1.87 avg/ea$0.31/oz
Ka-Me Sesame Oil Blend, 7 oz
$8.99$1.28/fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 25.5 fl oz
$25.99$1.02/fl oz
Wesson Pure Vegetable Oil, 40 fl oz
$5.49$0.14/fl oz
Morton Salt, Plain, 26 Ounce
$2.99$0.12/oz
Kikkoman Soy Sauce, 148 ml
$3.99$0.80/fl oz
Ka-Me Sesame Oil Blend, 7 oz
$8.99$1.28/fl oz
Ginger Root
$1.56 avg/ea$0.31/oz
Organic Scallions, 1 each
$2.49
Shiitake Mushrooms , 3.5 oz
$7.99$2.28/oz
Organic Green Cabbage, 1 ct, 3.5 pound
$6.97 avg/ea$1.99/lb
Kitchen Basics Original Chicken Stock, 32 oz
$4.99$0.16/oz
Kikkoman All-Purpose Seasoning Soy Sauce, 10 fl oz
$3.99$0.40/fl oz
Sweet Baby Ray's Original Barbecue Sauce, 28 oz
$4.99$0.17/fl oz
Fresh Baby Bok Choy, 12 oz
$5.24 avg/ea$6.99/lb
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!