with MARIGOLD Chef's Selection Evaporated Milk
Chicken “Lion Head” with Golden Pumpkin Sauce
Made With MARIGOLD
Evaporated Filled Milk
Ingredients for chicken “Lion Head” meatballs
320g chicken, minced
2 large eggs, grade A
¾ cup breadcrumbs
½ Chinese turnip, chopped
⅓ cup scallion, minced
2 ½ tbsp water
2 tbsp light soy sauce
1 tbsp sesame oil
2 tsp ginger, grated
2 tsp sugar
1 tsp dark soy sauce
1 tsp corn starch
2 red chilies, chopped
1 pinch white pepper
Vegetable oil
Ingredients for golden pumpkin sauce
2 cups pumpkin, steamed
2 cups water
½ can MARIGOLD Evaporated Filled Milk
½ large tomato, chopped
¼ cup vegetable oil
2 tbsp oyster sauce
4 cloves garlic
5 sticks dried chilies, chopped
2 pinches salt
White pepper to taste
Ingredient for garnish
Bok choy, steamed
Method
Chicken “Lion Head” meatballs
1
Place chicken in a large bowl, add in water and mix well until fully soaked.
2
Add in corn starch, sugar, white pepper, light soy sauce, dark soy sauce, ginger and mix well.
3
Add in red chilies, turnip, scallions and mix. Add egg and mix again.
4
Then add in breadcrumbs to mix well. Add more breadcrumbs if the meatball is too soft.
5
Add in sesame oil and mix until it forms a soft paste.
6
Shape the paste into meatballs (approximately 80g/meatball).
7
Heat vegetable oil in a pan. Place the meatballs in the pan and fry until the shape is set and they are evenly browned.
8
Steam the browned meatballs in a steamer with medium heat until the meat is thoroughly cooked for 30 to 40 minutes.
Golden pumpkin sauce
1
Puree the steamed pumpkin in a food processor.
2
Heat up oil, add in the garlic, dried chilies, chopped tomato, water, oyster sauce, pumpkin puree and stir.
3
Add in MARIGOLD Evaporated Filled Milk, white pepper, salt and simmer for 3 minutes.
4
Ready to serve with chicken 'Lion Head' meatballs.
Chef's Tips
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.
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