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Except for the sauces a traditional dish. This is also with an optional flavorful rice. This recipe is a tribute for all the hardships of not only yesteryear but also for today. The Lionhead meatballs are originally put together for when times were hard so they added a lot of easy to get stuff to them. Things that are on hand. It was to fill the tummies of many people. When you try not to waste any food and make it stretch you can come up with some very tasty meals. This rice was added to a little of the oil to fry the meatballs. Then the drippings as the meatballs steamed with the bok-choy there was more then enough to cook the rice in. All I did was add a little bit of soya sauce and salt. A complete meal in harmony using most of the ingredients to cook each item. For my prayers and Hope's that all can eat and reduce waste so all can benefit.
View original recipe on cookpad.comMix the meatball ingredients. It may be a bit runny if so add a little more panko breadcrumbs. If to hard add a little water.
Heat the oil. Form the meatballs and fry the meatballs in the oil. The meatballs will be just sticky but firm enough to form. Get the water boiling in the steamer so it will be ready to steam. Get a good crust on the outside of the meatballs. No need to get the meatballs done, that will happen when you steam it.
Wash the bok-choy very carefully separate the stalks/ribs.
If you are using baby bok-choy just trim the ends. If using bigger bok-choy cut the big parts of the stalks into small portions. Coat the bok-choy with sesame seed oil, soya sauce, and salt. Let sit and marinate for 10 minutes. Steam the bok-choy with the fried meatballs for 30-40 minutes.
In the pot with the flour mixture add and reduce the chicken broth to half. When the bok-choy and meatballs are done dip into bowls or plates, and add some of the broth.
Slice the scallions and mash gently with a fork to separate the rings. Add to a bowl with soya sauce, honey, sesame oil, and vinegar serve over the top as an option, or just serve with meatballs over the top of rice, and bok-choy with the sauce. I hope you enjoy!!!
Add oil to pot and sauté the rice. Add 1 tablespoon of soy sauce and splash of sesame seed oil. The water should still be hot.
Measure out 2 cups and add to the sauteeing rice. Bring to a boil and simmer. Add the rest of the soya sauce.
When craters form cover and turn off the heat and let rest covered and undisturbed for 20 minutes. Fluff with a utensil and serve.
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