Simmered Pork Ball with Water Chestnut
Ingredients (Serve 4):
| Minced Lean Pork | 200gm (about 5 teals) |
| Peeled Water Chestnut | 8 pieces |
| White Bread | 1/2 piece |
| Soaked Chinese Black Mushroom | 2 pieces |
| Soaked Silver Fungus | 4 pieces |
| Vegetable Greens | 300gm (about 7 1/2 teals) |
| Starch | 1 tablespoon |
| Chicken Stock(For the cooking of meat balls, vegetables and silver fungus) | 1 liter (about 5 cups) |
Seasonings:
| Fine Salt | 1 teaspoon |
| Sugar | 1/2 teaspoon |
| Ground White Pepper | For taste |
| Canola oil | 2 teaspoons |
Thickenings:
| Chicken Stock | 150ml (about 1/2 cup) |
| American Ginseng | 20 pieces (1 tablespoon) |
| Fine Salt | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
| Mixture of Starch and Water | 2 teaspoons starch mix with 1 tablespoon water |
Cooking Method:
| 1. | Soak the white bread in water. Drain and set aside. |
| 2. | Finely dice the water chestnuts and Chinese black mushrooms, wash vegetable greens and silver Fungus. |
| 3. | Soak American Ginseng in 60ml boiling water, strain and reserve the water for later usage. |
| 4. | Mix the minced lean pork and salt, add sugar, starch, ground white pepper, oil, chopped water chestnut, Chinese black mushrooms and soaked white bread. Mix well, divide in 4 portions and shape into equal balls. |
| 5. | Bring 1 liter of chicken stock to a boil, add the meat balls, lower the heat and simmer for 10 minutes. |
| 6. | Use same stock to cook vegetable greens and fungus. |
| 7. | Place the meat balls, vegetable greens and fungus in a deep plate. |
| 8. | Bring 150ml of chicken stock and the Ginseng water to a boil, season to taste, thicken with the mixture of starch and water, and pour it over the meat balls and the greens. |
This recipe is provided by Hospitality Industry Training and Development Centre and Chinese Cuisine Training Institute
