Ingredients Jump to Instructions ↓

  1. 450 g Egg White

  2. 1 pcs Green onion(s)

  3. 4 pcs

  4. 1 tbsp Bok choy

  5. 300 g Corn starch

  6. 1/4 Cup Chicken stock

  7. 500 ml 2 cups

  8. 2 tbsp 2 tsp Freshly Minced Ginger

  9. 1 tsp Premium Soy Sauce

  10. 3 tbsp Pure Sesame Oil

  11. 1 tsp Oil

Instructions Jump to Ingredients ↑

  1. Put mince, egg white, green onions, rice wine, Lee Kum Kee Minced Ginger, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Fine Chili Sauce, sugar and Lee Kum Kee Pure Sesame Oil into a food processor and process till combined.

  2. With wet hands, form mixture into bite size balls (should make about 25 meatballs) and set aside till required.

  3. Separate bok choy into individual leaves and line a clay pot big enough to hold all meatballs in a single layer. Use an ordinary heavy bottom saucepan with a lid if clay pot is unavailable.

  4. Heat the oil in a wok. While oil is heating, dust meatballs in corn starch and brown in batches. Drain and put into the clay pot on top of the bok choy in a single layer.

  5. Bring stock to the boil in a pot and add carefully to the clay pot. Set clay pot on the range and bring to boil over a slow heat. Simmer gently with the lid slightly ajar till meatballs are tender. This can take up to one hour.

  6. Serve immediately in the clay pot accompanied by white rice.


Send feedback