Chinese-Style Pork Meatballs In Broth

Recipe Ingredients

		Chinese Chicken Broth
4 lbs	1816g / 64oz	Chicken wings, backs, and necks
12 cups	2844ml	Water
1		Ginger - (abt 1") - sliced
2		Green onions - cut into 4" pieces
1		Star anise
		Salt - to taste
		Meatballs and Assembly
1		Egg
1		Egg white
3/4 lb	340g / 11oz	Coarsely-ground pork butt - plus
1/4 lb	113g / 4oz	Ground pork belly
		= (or 1 pound ground pork butt)
1 tablespoon	15ml	Finely-chopped fresh ginger
2 tablespoons	30ml	Finely-chopped green onion
1 tablespoon	15ml	Finely-hopped garlic
3 tablespoons	45ml	Finely-chopped canned water chestnuts
1 tablespoon	15ml	Sesame oil
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Shaoxing wine or dry sherry
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Baking soda
1 tablespoon	15ml	Cornstarch

Recipe Instructions

Chinese Chicken Broth: Wash the chicken, place it in a 5-quart stockpot and pour in the water. Bring the water to a boil, then reduce heat. Simmer for 1 hour, skimming and discarding any foam.

Add the ginger, green onions and star anise and simmer 1 hour without stirring.

Remove the broth from the heat and let it stand about 45 minutes to 1 hour. Spoon the broth — being careful not to stir up any sediment on the bottom — into a strainer lined with cheesecloth that has been placed over another pot or container. Add salt to taste. Keep warm for immediate use. Leftover broth may be frozen.

Meatballs And Assembly: Lightly beat together the egg and egg white. Place the ground pork in a large bowl and gently stir in the egg mixture, ginger, green onion, garlic, water chestnuts, oil, soy sauce, wine, salt, pepper, baking soda and cornstarch. Gently stir with 2 fingers in a clockwise motion. This prevents over-mixing and keeps the meatballs fluffy.

Gently form the mixture into 1 1/2-inch meatballs.

Fill a wok with 2 inches of water and place a bamboo steamer basket on top. Bring the water to a gentle boil on medium heat. Line the steamer basket with two layers of cheesecloth. Add the meatballs and steam for 16 to 18 minutes, until they change color and feel firm to the touch.

Remove the meatballs from the steamer. To serve, place 3 or 4 meatballs and three-fourths cup broth in each of 6 small bowls.

This recipe yields 6 appetizer servings.

Each serving: 233 calories; 18 grams protein; 4 grams carbohydrates; 0 fiber; 15 grams fat; 5 grams saturated fat; 89 mg. cholesterol; 801 mg. sodium.

Source:
The Los Angeles Times, 09-08-2004

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