- Ginger and spring onion juice8(This is used in Taiwanese dishes to get rid of smells and stomach wind.)
- 2 tablespoons ginger, chopped
- 2 tablespoons spring onions, chopped
- 100ml water
Meatballs
- 600g minced pork (use fatty meat from hind trotter-chee kiok as lean meat tends to be dry)
- 1 egg
- 1 tablespoon Shaoxing wine
- 1 1/2 tablespoons cornflour
- 1 tablespoon sesame oil
- 1 1/2 tablespoon soy sauce
- 2 tablespoons ginger and spring onion juice+pulp (recipe above)
- 1/2 teaspoon salt
- dash of white pepper
- oil for frying
- 350g napa cabbage, halved lengthwise
- 1 tablespoon dried shrimps, soaked and drained
- chicken stock to cover (I used Korean anchovies stock)
Seasoning
- 1/2 tablespoon light soy sauce
- few drops of sesame oil
- dash of white pepper
- 50g glass noodles (tang hoon), soaked
- 4 baby bok choy, halved lengthwise (I used 2 large bok choy)

INSTRUCTIONS:
To make meatballs:
- Place meatball ingredients in a large bowl and mix until it becomes sticky.
- Divide mixture into 7 portions equally (about 100g +/- each) and form balls. (Note: The recipe actually indicate 4 balls but I find them too big)
- Heat oil over high heat and deep fry the meatballs until browned on both side. (Note: You don’t have to cook thoroughly as it will be braised later)
- Remove the meatballs and drain on paper towels.
- Place cabbage and dried shrimps in a claypot or large pot. Then place meatballs on top and cover 3/4 with chicken stock.
- Simmer, covered with lid for 40 minutes over low heat.
- Add seasoning, glass noddles and bok choy. Cook for 3 minutes to allow glass noodles to absorb the gravy.
- Remove and serve immediately.
Source: Messy Witchen
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