Evaporated Filled Milk
Place chicken in a large bowl, add in water and mix well until fully soaked.
Add in corn starch, sugar, white pepper, light soy sauce, dark soy sauce, ginger and mix well.
Add in red chilies, turnip, scallions and mix. Add egg and mix again.
Then add in breadcrumbs to mix well. Add more breadcrumbs if the meatball is too soft.
Add in sesame oil and mix until it forms a soft paste.
Shape the paste into meatballs (approximately 80g/meatball).
Heat vegetable oil in a pan. Place the meatballs in the pan and fry until the shape is set and they are evenly browned.
Steam the browned meatballs in a steamer with medium heat until the meat is thoroughly cooked for 30 to 40 minutes.
Puree the steamed pumpkin in a food processor.
Heat up oil, add in the garlic, dried chilies, chopped tomato, water, oyster sauce, pumpkin puree and stir.
Add in MARIGOLD Evaporated Filled Milk, white pepper, salt and simmer for 3 minutes.
Ready to serve with chicken 'Lion Head' meatballs.
To form a round meatball shape, place desired amount of meat into cling wrap, pull the sides up over the meat and twist. Keep chilled overnight.
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.
