Simmered Pork Ball with Water Chestnut
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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).