Simmered Pork Ball with Water Chestnut

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Simmered Pork Ball with Water Chestnut
Ingredients (Serve 4):
Minced Lean Pork200gm (about 5 teals)
Peeled Water Chestnut8 pieces
White Bread1/2 piece
Soaked Chinese Black Mushroom2 pieces
Soaked Silver Fungus4 pieces
Vegetable Greens300gm (about 7 1/2 teals)
Starch1 tablespoon
Chicken Stock(For the cooking of meat balls, vegetables and silver fungus)1 liter (about 5 cups)
Fine Salt1 teaspoon
Sugar1/2 teaspoon
Ground White PepperFor taste
Canola oil2 teaspoons
Chicken Stock150ml (about 1/2 cup)
American Ginseng20 pieces (1 tablespoon)
Fine Salt1/2 teaspoon
Sugar1/2 teaspoon
Mixture of Starch and Water2 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