Best 7 Danny Kayes Lions Head Recipes

LION'S HEAD

Steps:

• In a medium bowl, mix the pork, soy sauce and 1 tablespoon cornstarch with a chopstick. Form into large meatballs. On a small plate, sprinkle the remaining 1 tablespoon cornstarch and roll the meatballs in the cornstarch.
• In a wok or large skillet over medium-high heat, add the vegetable oil. Brown the meatballs in hot wok until deep golden brown. Remove from the wok. Drain on paper towels and keep warm.
• Wipe the wok or skillet clean with a paper towel. Return the wok to high heat and cook cabbage until just wilted.
• Place the cooked cabbage on the bottom of a large soup pot or casserole dish. Add the meatballs and broth. Cover and simmer until meatballs are cooked through, about 6 to 7 minutes. Stir and serve warm.

DANNY KAYE'S LION'S HEAD

Steps:

• Place the dried mushrooms in a mixing bowl and add hot water to cover; let stand for 20 minutes or longer until softened.
• In another mixing bowl, add the pork.
• Drain the mushrooms, squeeze dry, chop and add to the pork.
• Add the water chestnuts, ginger, scallions, garlic, grated orange rind, sesame oil, wine, soy sauce, salt, and cornstarch.
• Mix well and shape into 8 to 12 balls; set aside.
• Heat the oil for deep frying and add the meat balls.
• Deep fry until crisp and golden on the outside; drain well.
• Then place the meat balls in a steamer and steam for 20 to 25 minutes and serve on a bed of hot, steamed spinach or broccoli.

LION'S HEAD STEW

Steps:

• Preheat an oven to 350 degrees. In a large bowl, mix the pork with the ginger-scallion water, eggs and season. Throw the pork in a bowl 10 times to compact the meat together. Preheat a large skillet and coat with oil. Make 8 large meatballs and coat with cornstarch. Only brown the meatballs on all sides. Do not cook them through, then drain on paper towels. Place sliced cabbage in the clay pot and top with meatballs. Mix sugar with soy sauces to dissolve and add to pot. Add peel, mushrooms and stock. Check for seasoning. (The flavor of the broth will eventually be the flavor of the meatballs/cabbage, season well.) Top the meatballs with the whole cabbage leaves and cover. Place in the oven and braise for 3 hours.
• PLATING Serve the clay pot family style with small bowls of steamed rice.

LION'S HEAD CASSEROLE

Steps:

• Fill a big pot with chicken stock, add water and bring to low boil and simmer.
• Add the cabbage.
• While you get that going, start making the meatballs.
• Squeeze out excess water from the mushrooms, mince and set aside, make sure to save the soaking water to add flavor to the soup later!
• Mix the ground pork with the egg, minced mushrooms, oyster sauce, tofu, salt, pepper, ginger, green onions, cornstarch, and 2 Tbs soy sauce, 2 tsp cooking wine, plus minced dried shrimp if using. (make sure you mince it finely before adding).
• Mix throughly, using a spoon to help, make meatballs and place into pot on top of the cabbage. Add brown sugar and left over 2 Tbs soy sauce to soup. Cover and simmer for 2-3 hours or longer for tender meatballs. Before serving taste and adjust seasonings of soup by adding more salt or soy sauce or pepper.

LION'S HEAD MEATBALLS

Steps:

• Soak the dried mushrooms in 2 cups hot chicken stock until partially softened, about 30 minutes. Meanwhile, in a large bowl, combine the pork, egg whites, 3 tablespoons shao xing, soy sauce, 2 tablespoons sugar, sesame oil, 2 teaspoons salt and pepper with a wooden spoon, mixing thoroughly for about 3 minutes. Stir in the scallions and minced ginger. Form the mixture into 12 large meatballs.
• In a deep, heavy pot, add 4 inches of vegetable oil. Heat over medium-high until it reaches 375 degrees. With a slotted spoon, gently lower 3 or 4 meatballs into the oil and fry for 3 to 4 minutes, until they are deep golden brown but still raw in the center. Drain on a paper towel and repeat with the remaining meatballs.
• Preheat the oven to 350 degrees. Place a large, heavy casserole over low heat and add the soaked black mushrooms and their liquid, the remaining 4 cups chicken stock, the ginger threads, 6 tablespoons shao xing, wine, vinegar, sugar and 1½ teaspoons salt. Increase the heat to medium and bring to a low simmer. Cook, uncovered, 15-20 minutes, until the mushrooms have completely softened and the broth is fragrant.
• Add the meatballs and return the broth to a simmer. Cover the casserole and place it in the oven for about 20 minutes, or until the meatballs are just cooked through. Remove the casserole from the oven and increase the heat to 450. With a slotted spoon, remove the mushrooms and meatballs to a large plate or bowl.
• In a medium bowl, toss the shiitakes with 2 tablespoons vegetable oil and a generous amount of salt. Transfer to a baking sheet, tops facing up, and roast until golden brown, 7 to 8 minutes.
• When the black mushrooms are cool enough to handle, trim their stems with kitchen shears and discard. Dice the black mushroom caps into ½-inch cubes and return them to the casserole. Place the casserole over low heat, adjust the seasoning and, while stirring, gradually add the cornstarch-water mixture.
• Increase the heat to medium-high and lay the watercress into the simmering liquid, taking care to keep the stems facing the same direction and gently pushing down until the watercress is partially submerged. After a minute, as the watercress begins to wilt, use tongs to gently turn over. Cook another minute or so until just wilted. Remove from the heat.
• Arrange the watercress in warm shallow bows and distribute the meatballs and shiitakes on top. Divide the broth between the bowls, making sure to spoon some over the meatballs and shiitakes. Garnish with reserved scallions.

LION'S HEAD

Steps:

• Pound ginger and green onion with back of knife or cleaver.
• Put into a bowl with the water.
• Set aside 10 minutes.
• Strain green onion and ginger out of the water, reserving water.
• Put ground pork into a bowl.
• Add green onion and ginger water, sherry, 1 Tablespoon soy sauce, 1/2 teaspoon salt and 1 Tablespoon cornstarch.
• Mix well with your hand in one direction.
• Form meat mixture into 4 large balls.
• Using your hands, lightly coat balls with dissolved cornstarch.
• Heat 4 tablespoons peanut oil in a wok.
• Fry balls one at a time until they are brown.
• Baste with hot oil to facilitate browning.
• Remove carefully and set aside.
• Heat 2 tablespoons oil in the wok.
• Stir-fry bok choy for 2 minutes.
• Place meatballs on top of fried bok choy.
• Add 2 tablespoons soy sauce and stock.
• Cover and simmer for 1 hour.
• Add sugar.
• Bring to boil for 2 minutes.
• If the gravy is too watery, thicken with a little cornstarch dissolved in cold water.
• Serve over steamed rice.

SHIH TZU TOU ( LION'S HEAD CASSEROLE)

Steps:

• Cover mushrooms with boiling hot water in a small bowl and let stand 30 minutes, then squeeze excess water from mushrooms and reserve 1 cup mushroom-soaking liquid.
• Discard mushroom stems and cut caps into very thin slices.
• Meanwhile, mix together pork,scallions,water chestnuts,rice wine,sesame oil, sugar, 1 tablespoon ginger,1 tablespoon soy sauce, and 1/2 teaspoon salt in a large bowl with your hands.
• Gather together pork mixture and throw against bottom or side of bowl 5 or 6 times to firm texture, then chill, covered, until ready to use.
• Remove and reserve 4 large cabbage leaves.
• Halve cabbage head lengthwise, then cut out and discard core.
• Cut cabbage leaves crosswise into 2 inch pieces.
• Heat wok over high heat until a drop of water evaporates instantly; swirl 2 tablespoons oil to coat bottom and sides of wok, then stir-fry mushrooms, half of cabbage, and remaining tablespoon of ginger until cabbage begins to wilt,about 1 to 2 minutes.
• Add remaining cabbage and 3/4 teaspoon salt and stir-fry until all of cabbage has begun to wilt, about 3 minutes.
• Add reserved soaking liquid (1 cup) and continue stir-frying until cabbage is wilted, about 3 minutes.
• Transfer mixture to a 4 to 5 quart heavy pot, arranging evenly on bottom; wipe wok clean with paper towels.
• Stir together cornstarch, pepper, and remaining soy sauce in a small bowl until smooth.
• Divide pork mixture into quarters, then coat your hands with some of cornstarch/soy sauce mixture.
• Form 4 large meatballs, transfering each as formed to a large plate and then recoating your hands.
• Heat wok over high heat until a drop of water evaporates instantly, then pour in remaining oil, enough to measure a scant 1/4 inch in wok.
• Reduce heat to moderately high and gently arrange meatballs in wok.
• Fry meatballs, turning gently until deep golden on all sides, about 5 minutes total; if meatballs stick, add a little more oil.
• Transfer with a slotted spoon to paper towels to drain, then arrange on top of cabbage in pot.
• Add broth, then cover meatballs completely with reserved 4 cabbage leaves.
• Bring liquid just to boil, then reduce heat and gently simmer, covered, 1 hour; check frequently to make sure liquid is not boiling vigorously.
• Season broth with salt, then move large cabbage leaves around the edge of pot to resemble a lion's mane.
• Serve in individual shallow bowls over rice, if desired.