Q: How long should the baby bok choy and meatballs cook together?
A: Cook on medium heat until it comes to a boil, then switch to medium-low heat for 20-30 minutes. Be mindful not to cook too long as baby bok choy releases water quickly.
Q: What is the key to making the meatball filling?
A: Gradually mix water into the meat filling with white pepper, soy sauce, and sugar. Add water bit by bit until the meat mixture becomes sticky and starts to form cohesive balls.
Baby Bok Choy and Pork Meatballs in Rich Chicken Broth
- Pork mince 350g
- Chopped green onions 10g
- Tai Tai Le cooking wine 1 spoon
- Tai Tai Le chicken sauce 1 spoon
- Egg 1 piece
- Water 100g
- Five-spice powder 1 spoon, about 3g
- Light soy sauce 2 spoons, about 10g
- Baby bok choy (amount as desired)
- Dried shrimp skins (amount as desired)
- White pepper (for meat filling)
- Sugar (for meat filling)
- Mix pork mince with white pepper, soy sauce, sugar, and gradually add water to prepare the meat filling.
- Form the meat mixture into balls and cook them in warm water until they are done. Set aside.
- In a frying pan, add baby bok choy and shrimp skins.
- Add chicken sauce and water, then add the cooked meatballs.
- Bring to a boil over medium heat, then reduce to medium-low heat and cook for 20-30 minutes. Avoid cooking for too long.
- The baby bok choy and pork meatballs in chicken broth are ready to serve with a rich and aromatic flavor.
- This dish is a source of protein from pork and egg.
- It contains vitamins and minerals from baby bok choy.
- The dish is flavored with light soy sauce and five-spice powder, adding depth to its nutritional profile.