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Steamed Chinese Chicken Fish and Pork Balls

Healthy and tasty recipe

This is an old Chinese dish called 青檜綉球 (qīng guì tòuqiú) which means hydrangea flowers. These meatballs a little larger than other kinds contain chicken, pork, fish and shiitake mushrooms, this flourishing mixture has probably reminded cooks of hydrangea flowers. It is a very low fat dish and it keeps the flavors of vegetables steamed with the meatballs.

Many vegetables must be integrated as long as they handle steam cooking during 20 minutes: mushrooms, leeks, bamboo shoots, asparagus... I add in the recipe some dried lily flowers, once cooked they resemble mushrooms, they are sold dehydrated in Asian grocery stores, they are yellow daylily flowers.

Eat this dish with Thai fragrant rice and may be a dipping sauce made from chilli puree or light soy sauce with a few drops of sesame oil. Bon appétit.


Ingredients for 4 people

    Meatballs

    • 200g pork
    • 200g chicken thighs
    • 200g fish fillet
    • 1 tsp salt
    • Ground pepper
    • 1 tsp sugar
    • 1 tsp Shaoxing cooking wine
    • 1 tbsp sesame oil
    • 1 tbsp cornstarch
    • 1 egg white

    Vegetables and sauce

    • 8 shiitake mushrooms
    • 20g wood ear mushrooms
    • 30g dried lily flowers
    • 5 slices of ginger
    • ½ pepper
    • 1 spring onion
    • 5g cilantro
    • ½ tsp salt
    • Ground pepper
    • 1 tsp Shaoxing cooking wine
    • 1 tbsp vegetable oil
    • 1 tbsp dark soy sauce
    • 2 tbsp oyster sauce
    • 1 tsp cornstarch

    Steamed Chinese Chicken Fish and Pork Balls Ingredients
    Ingredients
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