Braised Lion's Head
500 g chicken
100 g water chestnut
1 spring onions
1 slice ginger
2 tbsp tapioca flour
1 tbsp soy sauce
1 tsp sesame oil
Some Bak Choy, blanched in boiling water
300 ml water
2 tsp dark soy sauce
1 tsp soy sauce
1 tsp oyster sauce
2 tsp sugar
1 tbsp tapioca flour, mix with 2 tbsp water
Mince chicken, ginger and water chestnut using Fusion Master™.
Mix the rest of the ingredients except Bak Choy with the minced chicken.
Take a generous amount of chicken mixture and form them into balls, about 65g each.
Heat up enough oil in Inspire Saucepan. Deep fry the meatballs under medium heat oil till golden brown.
For the sauce, mix all sauce ingredients in a saucepan and bring to a boil until sauce begins to thicken.
Transfer fried meatballs into Inspire Fryer over boiling sauce and cook for 10 to 12 minutes under low to medium heat. Serve with blanched Bak Choy at the side.