[Sca-cooks] Lion's Head Soup

Michael Gunter countgunthar at hotmail.com
Fri Sep 28 08:13:32 PDT 2007

I have a recipe for Lion's Head Soup that is very easy and appears to be fairly traditional. Now I don't know very much about Chinese or Oriental historical cuisine and someone asked me if this could be period. I know the cornstarch is right out but if anyone has "Soup for the Quan" or some other historical idea I'd appreciate it.  Is there something similar? This isn't an attempt at trying to make a modern dish period, just my ignorance in how far a similar dish goes back.
I would think the cornstarch could be replaced by rice flour or even fine wheat flour.
Lion's Head Soup1 pound ground pork 2 tablespoons low-sodium soy sauce 2 tablespoons cornstarch 1 tablespoon vegetable oil 1 medium head Napa cabbage, cut into 1-inch pieces 2 (14.5-ounce) cans chicken broth 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. 
I just cook this mundanely and never thought about serving it for a feast. So this isn't my idea. But you should try it, it's wonderful and simple.
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