Simmered Pork Ball with Water Chestnut
White bread is used instead of fat meat, and the fat content is greatly reduced. The texture of traditional pork balls can be retained. Being lightly flavoured, the dish is a healthy choice.
Ingredients (Serve 2):
| White Bread | 15 gm |
| Peeled Water Chestnut | 40 gm |
| Shiitake Mushroom (soaked) | 10 gm(1 piece) |
| Vegetable Greens | 150 gm |
| Silver Fungus | 30 gm(2 pieces) |
| Turmeric | 2 gm |
| Minced Lean Pork | 100 gm |
| Starch | 1 teaspoon |
| Olive Oil | 1 teaspoon |
| Chicken Broth | 500 ml |
| Chinese Wolfberry | 4 granules |
Seasonings:
| Salt | 1/2 teaspoon |
| Sugar | 1/3 teaspoon |
| Ground White Pepper | little amount |
Thickenings:
| American Ginseng | 5 slices |
| Water | 30 ml |
| Chicken Broth | 75 ml |
| Salt | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
| Starch Water | mix 1/2 teaspoon of corn starch with 1/2 tablespoon of water |
Cooking Method:
| 1. | Soak white bread in water. Drain and set aside. |
| 2. | Finely dice water chestnut and shiitake mushrooms. Wash vegetable greens and silver fungus. |
| 3. | Marinate and dye silver fungus with turmeric. |
| 4. | Soak American ginseng slices in 30 ml of hot water, strain and reserve ginseng soup for later usage. |
| 5. | Mix the minced lean pork and the remaining Seasonings, starch and oil. Finally add soaked bread, diced chestnut and mushroom. Mix well, divide in 2 portions and shape into equal balls. |
| 6. | Bring 500 ml of chicken broth to a boil, add meatballs, lower the heat and simmer for 10 minutes. |
| 7. | Use same broth to cook vegetable greens, silver fungus and Chinese wolfberries. |
| 8. | Place the meatballs in a coupe plate, top with Chinese wolfberries as garnish. Put vegetable greens and silver fungus along the side of the meatballs. |
| 9. | Bring the 75 ml of chicken broth and the ginseng soup to a boil, season to taste. Thicken with the starch water, and pour it over the meatballs and vegetable greens. Serve with salad . |
Salad - Ingredients:
| Carrot | 10 gm |
| Red Onion | 10 gm |
| Cucumber | 10 gm |
Seasonings:
| Salt | 1/5 teaspoon |
| Olive Oil | 1/2 teaspoon |
| White Vinegar | 1/2 teaspoon |
Cooking Method:
| 1. | Shred carrot, red onion and cucumber. |
| 2. | Mix the Ingredients well with salt, white vinegar and olive oil. Set aside. |
This recipe is provided by Chinese Cuisine Training Institute (The English-Speaking Dining Society).
