Lion's Head Meatballs

Large braised pork meatballs from Yangzhou slow-cooked with Napa cabbage in a light soy broth.

Ingredients

• 400g large prawns
• 2 cups glutinous rice
• 2 tbsp grated fresh ginger
• 1 1/2 tsp star anise
• 1/4 cup toasted sesame oil
• 200g bean sprouts
• a handful of fresh chives, chopped
• a drizzle of oyster sauce

Instructions

1. 1

   Pat the chicken thighs dry, season generously with salt, pepper, and doubanjiang (chili bean paste), and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat neutral vegetable oil in a wide pan or heavy pot over medium-high heat and sear the chicken thighs until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the crushed Sichuan peppercorns and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the five-spice powder and shiitake mushrooms, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the chicken thighs to the pan, pour in the pork stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the chicken thighs is tender and cooked through, roughly 1 hr.

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