Scallion and Ginger Meatballs
Scallion and Ginger Chicken Meatballs are just a little riff off of Chinese Lion’s head meatballs (Chinese comfort food at it’s best!)
HAZLO🤓👩🍳
Scallion and Ginger Meatballs
What do you possibly cook when your 9th-anniversary lands amid a pandemic, and you are all stuck at home. Well, you break out the clay pot (clay is traditional on your 9th anniversary), and you make comfort food. Scallion and Ginger Chicken Meatballs are just a little riff off of Chinese Lion’s head meatballs (Chinese comfort food at it’s best!) with the addition of more scallions, more ginger, shiitake mushrooms and brown rice nestled in one glorious pot.
Meatballs:
2 pound ground chicken
3 tablespoons sugar
2 teaspoon salt
2 tablespoon shaoxing cooking wine, or sake
4 tablespoons soy sauce
2 tablespoon sesame oil
1/2 cup minced scallions, plus thinly sliced scallions for garnish
2 teaspoon fresh minced ginger
1 teaspoon ground ginger
3 cloves of garlic, minced (up to 3)
1 tsp red pepper flakes (more depending on your heat level)
3 large eggs, beaten (2 if you want firmer meatballs)
1/4 cup cornstarch
Rice and Veg:
1 lb bok choy, chopped
4-6 large shiitake mushrooms sliced (you can also use smaller mushrooms use about 8 sliced up)
1 1/2 cups rice
3 cups of water
1. In a large bowl, combine all of the meatball ingredients except for the eggs and starch. Once incorporated add the starch and then the beaten eggs. The mixture will seem extremely liquid at first but don’t be alarmed it will continue to mix and the egg will gradually absorb into the meat, leaving a thick porridge-like mixture.
2. Scooping out by the tablespoonful, form mixture into 1”-diameter meatballs ( an ice-cream scooper is great for this)
3. Heat oil in a large skillet over medium-high heat. Add meatballs and sear, turning occasionally, until golden brown all over, 4–5 minutes. Transfer to a plate
4. Prepare your rice in your clay pot and set to a low to medium heat, raising the heat every 10 minutes. Let the rice come to a boil You can also use a medium size dutch oven. If your using a Dutch oven there is no need to start slow, just bring the rice to a boil as normal.
5. Let the rice boil until water is almost gone( it shouldn’t look dry! you need some liquid for the meatballs and veg), add the meatballs and nestle them down into the rice, then add the chopped bok choy and mushrooms atop and cover for 40 minutes. If you decided to use your dutch oven it should only take about 25-30 minutes.
6. Serve from your clay pot or dutch oven and sprinkle with green onions
